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How to Manage Multiple Restaurants and Locations

7 Shifts

Managing multiple restaurant locations is a good challenge to have. But to be clear, multi-location restaurant management is challenging. It requires a manager to differentiate concepts, ensure a consistent guest experience, and manage employees and technology across multiple storefronts. Table of Contents.

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Article Publish And Update Dates

Sling

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

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7 Kitchen Management Tips to Guarantee Back of House Serenity

7 Shifts

Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well.

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THE BEST PATH TO CHEFDOM

Culinary Cues

This requires a complex organization of independent operations that are still required to communicate, share, and fall in line with the mission of the property. Each of those “departments” will require some level of unique kitchen management (sous chef) and specialists to support the uniqueness of function.

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Retail Management 101: 20 Skills You Need To Have

Sling

Effective retail management requires a vast array of skills. In a broad sense, those skills boil down to managing your time, managing your staff, managing their training, and managing change. Retail management 101 Master these skills one at a time. Retail management 101. Let’s dive in!

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A COOK’S MENTAL AND EMOTIONAL HEALTH

Culinary Cues

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. TRAINING: You can never train too much. What can you do?

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MR. MIYAGI WAS CORRECT

Culinary Cues

Wax on, wax off. [] The sous chef is the second in command – the person who is the lead operations manager. Sous chefs are trainers, schedulers, production managers, quality control geeks, motivators, timing engineers, communicators, organizers, and roundsmen able to fill in any position where they might be needed.