Modern Restaurant Management

APRIL 16, 2025

We train the staff through a combination of practical and technical training. Membership is $3,000 annually, with the full amount applied toward all food and beverage purchases. . "Showcasing the WOW factor is key," Lucas Bumba, General Manager of Nisos Prime, explained. "We

Back of House 340

Back of House Customer Experience Customer Service Hospitality 340

The Rail

JANUARY 13, 2023

By Julia Nikolaus, Contributor As a restaurateur or manager, you know just how competitive the non-alcoholic beverage market can be. Restaurants need to recognize that non-alcoholic beverages require their own specific marketing strategies if they want an edge over the competition. 4 - Train Wait Staff & Bartenders.

Beverage 290

Beverage Marketing Customer Experience Point of Sale 290

Goliath Consulting

MAY 24, 2022

Therefore, adapting digital training should significantly improve many employees’ training experiences and strengthen their digital skills. Why is digital training necessary? Digital training can improve productivity in restaurants and other workplace environments as well. Digital training in restaurants.

Training 221

Training Website Management Food Safety Technology 221

Culinary Cues

NOVEMBER 10, 2024

Food and beverage are the tools that we use but it is the environment of open hospitality that defines this industry that has been around since the days of vagabond travelers and traders during Medieval Times. This is what we do, this is our purpose, this is our privilege.

Front of House 433

Front of House Back of House Sourcing Travel 433

Culinary Cues

FEBRUARY 5, 2025

Well, at least operators should be able to rely on alcoholic beverage sales to make up the difference but waitthere is a trend among the 21-35 demographic to live alcohol free and the movement is gaining traction. Whats going on, how do restaurants overcome this problem? Where theres a will there is a way.

Fine Dining 242

Fine Dining Food Supply Customer Service Recruiting 242

Culinary Cues

FEBRUARY 18, 2020

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc. The Club Chef is the conductor of the orchestra.

Beverage 520

Beverage Events Food Order Website Management 520

Modern Restaurant Management

FEBRUARY 17, 2025

AI has the potential to revolutionize hiring processes, employee training, and even workforce scheduling, leading to more efficient operations and improved guest services. It has the potential to revolutionize hiring processes, employee training, and even workforce scheduling, leading to more efficient operations and improved guest services.

Loyalty Program 221

Loyalty Program Mobile Ordering Customer Experience Customer Service 221

Modern Restaurant Management

FEBRUARY 11, 2020

Really, wherever food and beverage has an intentional focus on quality and customer experience, fine tea has a rightful place – just like wine and craft beverages. An Alternative to Coffee, Carbonated Beverages and Alcohol. These are just a few of the many options. More Sophisticated Consumer Palates. A High Profit Margin.

Fine Dining 576

Fine Dining Hotels Consumer Goods Beverage 576

Modern Restaurant Management

JANUARY 23, 2024

Already one of the largest sectors of the global economy, the food and beverage industry shows no signs of slowing down. In fact, according to the Business Research Company’s 2023 Food and Beverages Global Market Report, the global industry’s market size grew over 7.3 percent from $6,729.54 billion in 2022 to $7,221.73

Food Safety 493

Food Safety Food Supply Beverage Loyalty Program 493

Modern Restaurant Management

DECEMBER 2, 2024

At the most basic level, a foodborne illness, often called food poisoning, is an infection or irritation of the gastrointestinal tract caused by consuming contaminated food or beverages. Also, take the time to regularly schedule refresher food safety meetings or mini-training sessions.

Food Safety 275

Food Safety Management Management Kitchen Safety 275

Goliath Consulting

JULY 8, 2020

With the increasingly frustrating variables in the current restaurant industry, beverage supply chain does not need to be the straw that breaks the camels back. Training Training is the component that brings the tumultuous supply chain together. Bartenders and servers thrive on consistency and minimizing variables.

Supplies 392

Supplies Bar Management Management 392

Modern Restaurant Management

DECEMBER 23, 2021

There are a variety of laws and regulations that could impact a business in relation to service of alcoholic beverages. This can dramatically impact the bottom line for bar owners, which is why conflict resolution training is critical for bar owners and staff. The door staff is the first point of contact for patrons.

Insurance 531

Insurance Restaurant Law Point of Sale Training 531

Modern Restaurant Management

JANUARY 11, 2022

And with a lack of visibility into the supply chain, teams are left to guess on shipment and pick-up timing for critical supplies, including beverage-grade gas. For example, with data, a franchise owner may see that they are ordering more beverage gas than they need. Luckily, there is hope.

Operations 474

Operations Supplies Uniforms Employee Relations 474

Modern Restaurant Management

APRIL 29, 2021

.” The $15 minimum wage is a myth – most restaurants are having to pay close to that now, Her longer-term predictions include: Operators are leaving “small” menus developed for delivery in place in order to cut down on the complexity of orders and training required. 200 online orders a month with one to two people.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

ChowNow

APRIL 15, 2025

Examples include: Food and beverage costs Hourly wages for staff Takeout packaging and containers Credit card and online processing fees These costs are usually the easiest to adjust and optimize in real time. Variable Costs: Expenses Tied to Sales Volume Variable costs rise and fall depending on how busy you are.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

Modern Restaurant Management

AUGUST 20, 2024

"Our entire F&B team spent several months inputting recipes, testing, and training the system. shows the presentation of the dishes and the programme writes the training manuals for the kitchen staff. We are still in the process of continuously improving it. In addition, Alain.AI "As with anything, familiarity is key.

Front of House 449

Front of House Restaurant Law Technology Presentation 449

Modern Restaurant Management

JUNE 30, 2020

Step one to learning this system was more lean training. Plus, managers needed to know how to write a play so that they could teach it all—theory and practice—to new leaders in training. For this hour, the barista might work the two-beverages-at-once cycle. They would remain focused only on that task.

Management 453

Management Management Cash Management Beverage 453

Culinary Cues

MARCH 26, 2022

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. Once established – do not sacrifice what you have invested the time in developing. [] FAILING TO INVEST IN TRAINING. Training ALWAYS pays back in dividends. PLAN BETTER – TRAIN HARDER.

Cash Management 462

Cash Management Social Media Restaurant Law Communication 462

Modern Restaurant Management

SEPTEMBER 22, 2021

Remember that it can also be expensive to hire and train new employees. Food and Beverage Inventory and Paper Supplies. Similar to your payroll expenses, your food and beverage expenses are going to vary depending on the type of restaurant you run. You cannot get any licenses or permits without your EIN.

License 445

License Employee Relations Equipment Food Supply 445

Modern Restaurant Management

MARCH 22, 2021

Prior to COVID-19, many restaurant owners were challenged by food, beverage and labor costs. You need to show them that not only did you make your operations COVID-19 safe, you’ve trained your staff to be their best—and thus service has improved substantially. When you cut down on your menu, you made a smart decision.

Front of House 493

Front of House Back of House Customer Service Beverage 493

The Rail

OCTOBER 10, 2024

As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector. Health Awareness: Most consumers perceive beverages made of sustainable coffee beans as much healthier compared to conventional coffee drinks.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

Modern Restaurant Management

FEBRUARY 28, 2023

Keeping staff has long been an issue for the food and beverage industry, but many restaurants now feel it is their primary obstacle to running a successful business. Locally-owned establishments, bars, coffee shops, franchises and all other food and beverage businesses must adhere to strict regulations in addition to their own standards.

Management 493

Management Management Food Safety Communication 493

Open for Business

OCTOBER 15, 2024

That’s why having a solid restaurant management training program is so important for owners and operators looking to build a successful team. A well-structured management training program equips new leaders with essential skills while promoting ongoing development. Show how to make smart choices when resources are tight.

Training 60

Training Management Management Loyalty Program 60

Modern Restaurant Management

MARCH 26, 2020

At a time when most food and beverage leaders wouldn’t consider launching a new concept without a deep dive into the data, most lack even basic information about technology maintenance that could drive cost-saving, satisfaction-enhancing change. Achieving Data-Driven Maintenance.

Technology 546

Technology Guest Recovery Customer Experience Equipment 546

Goliath Consulting

DECEMBER 29, 2020

Champagne is not just for celebrations,” goes the old statement in every beverage manager training manual, “but champagne is perfect for celebrations!” It is time to bid farewell to a tumultuous 2020 and bring in the new year with an inside look at what beverage professionals will be pouring in their flutes this New Year’s Eve.

2007 397

2007 Point of Sale Beverage Vineyard 397

Modern Restaurant Management

SEPTEMBER 27, 2023

Keeping track of food and beverage inventory is imperative to preventing product waste and theft. Finding, training, and retaining quality staff is a constant challenge in today’s job market. Workplace Culture and Employment Managing staff wages, overtime, and benefits can be a complex process.

Cash Management 519

Cash Management Food Safety Restaurant Law Point of Sale 519

Modern Restaurant Management

MAY 14, 2025

Implement Proper Lifting Techniques Training for Restaurant Staff Restaurant staff frequently handle heavy items like ingredient boxes and beverage kegs. Invest in thorough training on proper lifting techniques. Invest time and resources in comprehensive restaurant safety training programs.

Kitchen Safety 221

Kitchen Safety Food Safety Equipment Training 221

Modern Restaurant Management

MAY 6, 2021

The RRF will provide tax-free grants for food and beverage venues that lost revenues in 2020. Business food and beverage expenses. equipment, accounting, training, legal, marketing). If you have any questions on the process, reach out to an experienced accountant to walk you through the process. How will the program work?

Document 493

Document 2019 Food Truck Point of Sale 493

Modern Restaurant Management

SEPTEMBER 11, 2023

Within a single chat interface, consumers can go through the entire menu, choose food and beverage products, add them to their cart, and make payments. Automated Ordering AI-powered chatbots can handle customer orders, reducing the need for human intervention.

Technology 538

Technology Seasonal Menu Online Ordering Customer Service 538

Culinary Cues

MAY 13, 2023

Just like in Escoffier’s kitchen there will be upward reporting through lead cooks, sous chefs, executive sous chefs, pastry chefs, executive chef, and food and beverage directors. This is very apparent in clubs, resorts, and hotels. Know what you want and chart a path.

Hotels 505

Hotels Point of Sale Cash Management Training 505

ChowNow

MAY 23, 2025

Your cost of goods sold (ingredients, beverages, packaging, etc.) Cross-train team members to handle multiple roles during slower shifts. This is the number that truly reflects your restaurants financial health. For example: Lets say your restaurant made $100,000 in total sales last month. added up to $60,000.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

Modern Restaurant Management

JULY 23, 2024

In addition to more wide-ranging compliance requirements like general health & safety guidelines and local labor laws, there are food and beverage-specific safety regulations , requirements for specialty licenses (such as those to serve alcohol), and unique stipulations on labor compliance, many related to the employment of minors.

Restaurant Law 508

Restaurant Law Employee Relations Kitchen Safety Customer Experience 508

Modern Restaurant Management

JULY 17, 2023

Blockchain technology is being explored as a way to ensure supply chain transparency and compliance with ISO standards, particularly in the food and beverage industry. Augmented reality tools are improving compliance training and helping employees better understand ISO standards and procedures. Train your employees.

Innovation 416

Innovation Technology Certification Food Safety 416

Culinary Cues

AUGUST 9, 2021

Make them feel as if they are part of your mission – they are! [] FOR THE SERVICE STAFF: Training, teaching, and tasting are all part of the program. Make it fun! [] FOR THE SOMMELIER AND BARTENDER: Food and beverage pairing is a fast road to customer satisfaction and a great way to maximize profit potential for the restaurant.

Front of House 474

Front of House Customer Experience Dine-in Training 474

Culinary Cues

OCTOBER 27, 2023

To this end, cooks know exactly what to do and are trained to execute accordingly. In a restaurant centric operation, it is the management team, including marketing, who determines the expressed needs of the market, what specific dishes would draw the most guest support, and how to manage all to ensure maximization of profit.

Hiring 449

Hiring Training Pricing Presentation 449

Restaurant Business

JUNE 3, 2024

Another alluring factor are beverages which are more difficult to replicate at home, such as espresso-based beverages since fewer consumers have the equipment capabilities to produce at home. This consistency is the backbone of Franke Coffee Systems automated equipment benefits. Learn more at us.coffee.franke.com.

Supplies 271

Supplies Beverage 2024 Customer Experience 271

Modern Restaurant Management

MAY 7, 2020

Training new people is easier with shorter menus.” In preparation for reopening, Egger, who has more than 17 years of food safety regulation and restaurant sanitation experience in Ohio and Florida, trained hundreds of Datz employees on its stepped-up health and safety measures to help prevent the spread of COVID-19.

Food Safety 511

Food Safety Front of House Back of House Seating 511