Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

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Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

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Open for Business

AUGUST 10, 2023

Here’s how to hire great employees, with tips for recruiting and retaining staff for a restaurant. A tiny spot with a dozen tables and no bar might be able to run smoothly with a dishwasher, a few cooks, a chef, and a single server. A quality candidate should have several years of experience in different front-of-house roles.

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Embrace the Suck

APRIL 18, 2022

You’re a pizza shop, a tapas bar, a gastropub. We believe that your food should be prepared in front of you so you can see our commitment to freshness and quality. Here’s where restaurant owners get off track. They focus on the wrong things. What are some of the wrong things? Sales is a vanity metric. Wanna buy a taco?”

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Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

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Modern Restaurant Management

FEBRUARY 21, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Sushi Maki Ocean Tempura. “Sushi Maki is a true family affair.

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Modern Restaurant Management

FEBRUARY 6, 2020

In partnership with Alberta restaurateur, Samira Shariff, the brand’s first Canada location will open in Edmonton in the coming months, the first of five locations planned in the province over the next eight years. Giorgio Minardi and Naheed Shariff. Founded in Beverly Hills, Calif. locations, whether joining us on vacation or business travel.

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Ken Burgin

DECEMBER 3, 2021

Particular challenges with OBM for the kitchen, the bar and the front of house? How can this help with current staff recruitment challenges? My guest in this podcast is James O’Connell of the Hospitality Company. Subscribe to Hospo Reset Podcast on Apple Podcasts. Subscribe to Hospo Reset Podcast on Apple Podcasts.

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EATER

JANUARY 28, 2022

. — during her six years at Seasons 52 Wine Bar and Grill in Memphis, Tennessee. As a young, lighter-skinned Black woman of mixed heritage, Melton says she was often assigned by her managers to the busiest, most front-facing sections of the restaurant along with her white and young coworkers. But she says they weren’t receptive.

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Hot Schedules

MAY 10, 2021

Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. We’ve got a few tips from the workforce management front office here at Fourth. Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Finding skilled talent isn’t easy.

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Ken Burgin

FEBRUARY 13, 2024

By proactively addressing these questions during the interview process or in job postings, you can create a more effective recruitment experience. If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. What is the kitchen’s work culture like?

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Ken Burgin

OCTOBER 20, 2021

We discussed affordable service levels, automation in the kitchen, bar and front of house, recruitment in a time of severe staff shortages, and the most effective types of marketing. Plus a couple of my favourite topics: diversification and the importance of culture to attract and keep good staff.

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Restaurant365

SEPTEMBER 7, 2021

The shortage is especially acute for back-of-house employees, such as prep cooks, line cooks, and dishwashers. Whether you are short-staffed or not, hiring and retention should always be front of mind for your restaurant. “We We focus on retention as much, if not more than, recruiting,” added McCutcheon. It’s constant with us.”.

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Open for Business

MARCH 1, 2023

Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. In fact, team members who have fun on the job are likely to recruit friends for open positions where they work. Restaurant jobs include many more than the obvious few that spring to mind.

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Cash Management Front of House Fast Casual Fine Dining 78

Open for Business

NOVEMBER 21, 2022

But today, restaurant tech plays a major role in improving the guest experience. Technology will never be able to replace the personal touch of a seasoned server or the empathy of a veteran bartender, but it can be a huge help in increasing guest satisfaction and delivering a great guest experience. Quick links. What is the guest experience?

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The Restaurant Times

AUGUST 27, 2022

If you’ve ever sat at a bar and watched the bartenders at work, you’ve probably also noticed another figure scurrying around behind the bar. Barbacks, like bussers, play a more behind-the-scenes function at the front of the house and are critical to the bar’s profitability. . What Is A Barback?

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Lavu

MARCH 30, 2020

All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations.

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Employee Relations Training Hiring Back of House 78

Sling

MAY 3, 2023

Your bar is stocked with only the best. If you want your front-of-house staff to treat the customers cordially and with respect, you need to treat the servers and hosts with that same cordiality and respect. Your restaurant is decorated to the nines. And your menu is a study in perfection.

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The Restaurant Times

JANUARY 27, 2022

However, on-premise eating has once again been hit by the arrival of the new, highly transmissible Omicron variety, just as restaurants, bars, and hotel owners were getting ready to welcome customers for the crucial Christmas season. . Not everyone agrees on the best course of action. It is also quick, immediate, and easy.

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Sling

AUGUST 9, 2023

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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Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. To give you the full picture of the positives and negatives of what lies ahead for 2024, we combed through dozens of recent industry reports and compiled a list of 93 restaurant industry statistics. Let’s dig in.

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Mad Mobile

JUNE 26, 2024

In fact, according to the Harvard Business Review , recruiting new guests can cost up to 25 times more than repeat visitors. Customer loyalty is essential to running a successful business. A strong customer loyalty program should utilize the three Rs: Rewards, relevance, and recognition. In fact, ease of use is a major selling point.

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Modern Restaurant Management

AUGUST 11, 2021

Thus far in 2021, the company has expanded across Las Vegas at the Convention Center, LINQ Hotel, and Arizona Charlie’s Boulder Casino, as well as reopened with the unveiling of the new Virgin Hotel. “Dunkin’ continues to modernize with convenience at the forefront. Getting Hotter at Dave's.

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7 Shifts

AUGUST 26, 2024

You never know who’s going to sit at your table or at your bar. If you love meeting and working with people, then a Front of House service position might be job for you. But even the best servers and restaurant workers have difficult days. When things get busy and chaotic, sometimes the best reward can be that one big tip.

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Modern Restaurant Management

JUNE 3, 2021

Kitchen and front-of-house employees are simply harder to find. Prioritize health and safety : At the height of the pandemic, most restaurants enacted measures to protect employees and customers, such as blocking off every other table, requiring masks and erecting plastic barriers between tables and at the bar.

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Lavu

SEPTEMBER 29, 2023

This statistic is based on a survey of restaurant operators conducted in January 2023. The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. This has left restaurants struggling to find and retain staff. million, while the number of hires was 1.3 million, while the number of hires was 1.3

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Loyalty Program Front of House Mobile Ordering Customer Service 167

7 Shifts

NOVEMBER 3, 2022

Kelly McCutcheon, VP of People at Hopdoddy Burger Bar , knows what it's like to be underestimated. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. She promptly quit. Remember me?I Broccoli Hot Dogs!Beet

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Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

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Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

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2020 Kitchen Safety Consumer Goods Food Safety 345

Modern Restaurant Management

APRIL 1, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged. Among delivery apps, DoorDash is the clear favorite.

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Black Box Intelligence

NOVEMBER 1, 2021

Year-over-year check growth was 5.7% during the week, the highest growth recorded since mid-April. Check has grown at 5.0% or more during each of the last 7 weeks. . Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9 percentage points or more during the week). .

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Fast Casual Guest Recovery Fine Dining Point of Sale 98

Modern Restaurant Management

APRIL 29, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.

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Perfect Daily Grind

JULY 4, 2025

The new printer is capable of high-quality resolution of up to 1200 x 1200 dots per inch, and can print across the front, back, sides, and bottom of coffee bags. The market drop follows reports of improved harvests in Brazil, as well as news that the risk of frost has faded in some of the country’s key growing regions.

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EATER

OCTOBER 1, 2024

We eventually worked there ourselves, bussing tables, making deliveries, and acting as our parents’ little homegrown front-of-house staff. Like all meat processing, it was hard work. My family lived upstairs for nearly a decade and, when we were little kids, my cousins, brother, and I would run around the restaurant.

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Food Truck Food Safety Kitchen Safety Front of House 353

EATER

MAY 20, 2020

The groups behind Safety First plan to release more front of house guidance soon. Validated extensively by infection-control specialist Sam Dooley, a 32-year veteran of the CDC, the guide simplifies competing protocols from around the industry into one authoritative text. There are also plans for versions in Spanish and Mandarin.

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EATER

MAY 14, 2020

The groups behind Safety First plan to release more front of house guidance soon. Validated extensively by infection-control specialist Sam Dooley, a 32-year veteran of the CDC, the guide simplifies competing protocols from around the industry into one authoritative text. There are also plans for versions in Spanish and Mandarin.

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Kitchen Safety Food Safety Food Supply Healthcare 246