Modern Restaurant Management

APRIL 30, 2021

Focus on changing the processes of your restaurant to accommodate the new realities and to reach out to customers living in your local areas. Restaurants were harder hit than most because many food related businesses weren’t ready to transition to digital services. Enforce face-mask wearing for both employees and customers.

Marketing 568

Marketing Food Safety Social Media Small Business 568

Culinary Cues

APRIL 10, 2023

To those operators who do things right, who care for their employees, who seek their input and value it, and who work hard to pay a fair wage, show empathy, and understand that the happy employee is the key to success – these perceptions and beliefs are a real dis-service.

Employee Relations 520

Employee Relations Restaurant Law Waste Article 520

Modern Restaurant Management

APRIL 14, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. MRM Restaurant Survival Guide Updates.

Online Ordering 530

Online Ordering Back of House Customer Service Small Business 530

Culinary Cues

MAY 23, 2021

They are, at least in part – etched into our brains from those early days in English Composition class – lines that stand out as an umbrella statement that encompasses a point in time from yesterday or today. Now we have an opportunity to be reborn – to change what is wrong with how we operate and come out bigger and better in the end.

Guest Recovery 450

Guest Recovery Front of House Employee Relations Food Truck 450

Culinary Cues

NOVEMBER 17, 2020

Each will have their own list of prep that relates to either a station or event and with rare exception they are allowed autonomy in how they approach the work. Once service begins there will not be any time to take care of prep that was not completed in advance. www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Seasonal Menu 547

Seasonal Menu Back of House Customer Service Front of House 547

Culinary Cues

JULY 23, 2022

I had a call out of the blue from a former culinary student and co-worker at a four-diamond restaurant. I have known him as student, employee, and friend for many years, I even attended his wedding. Something became even more apparent to me today, something that I have felt for decades, but suddenly it became vividly clear.

Employee Relations 447

Employee Relations Workshop Events Social Media 447

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Extra side, desert, take-home dressing, etc. Up to date info and employee processes will make the research and dining/ordering experience all the more impressive. Here are their insights.

Marketing 585

Marketing Social Media Food Safety Email Marketing 585

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations. First in, first out.

Food 448

Food Seasonal Menu Waste Consumer Goods 448

Culinary Cues

MAY 28, 2022

Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives. Some may be just starting out while others are seasoned veterans. DEDICATE THE TIME. DEDICATE THE SPACE. COOK LIKE IT WAS FAMILY.

Front of House 421

Front of House Back of House Small Business Employee Relations 421

Culinary Cues

DECEMBER 5, 2019

What was takes center stage and. Every now and then it is healthy, and yet humbling, to take inventory of what we have done, and where we have been – to dissect those dreams and actions that brought us to where we are, and to relish the opportunities and the challenges that came along the way. Vision is energy for an active mind while.

Inventory 75

Inventory Employee Relations Take-out Training 75

7 Shifts

JANUARY 31, 2024

The best restaurant managers take customer service a step further, recognizing regulars and personalizing service for a more memorable guest experience. Accounting & finances Many owners—who take the initiative to fund and start the restaurant —expect you to keep the business open and profitable. Check inventory levels.

Management 397

Management Management Kitchen Safety Front of House 397

Social Hospitality: Restaurants

MAY 6, 2020

The luxury hotel, where rooms typically top $1,000 a night, closed at the end of March and is not taking new bookings. ” MGM Resorts also pledged $1 million to an employee emergency grant fund and donated the equivalent of 400,000 meals across the United States. Yum Brands: Supporting Employees.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Culinary Cues

MARCH 4, 2020

Don had the skills to be the chef in a property, but his life pressures, subsequent heavy drinking, and lack of care for his personal wellbeing kept that carrot out of his reach. Whenever he got close to breaking out of his environmental past he would revert back to his comfort zone and turn people off.

Employee Relations 344

Employee Relations Hotels Take-out Restaurant Law 344

EATER

JULY 30, 2020

In many cases, the employees’ personalities were turned into their personal brands. Branding oneself as the creator of a viral dish (“ the stew ,” “ the pasta ”) or crafting an identity around a quirk or personality trait , all but eliminates the need for bona fide experts, allowing the internet-friendly celebrity chef to take their place.

Social Media 356

Social Media Employee Relations Magazine Food Order 356

Culinary Cues

JULY 31, 2023

I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit. What an honor it is to cook for others.

Kitchen Safety 413

Kitchen Safety Back of House Front of House Food Safety 413

7 Shifts

NOVEMBER 19, 2019

Before restaurants can record a profit, they need to take several expenses into account—inventory, kitchen equipment, building utilities, and of course, labor. As a percentage of sales, restaurant labor cost percentage is the amount spent on all labor-related costs compared to your gross sales in a specific time period. Payroll Taxes.

Management 253

Management Management Employee Relations Restaurant Law 253

7 Shifts

JULY 10, 2020

And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening. Having a specific goal will help you plan out your budget, labor needs, marketing strategy, messaging, and organization before the event. Offer free stuff ??

Events 351

Events Social Media Seating Kitchen Safety 351

Hot Schedules

APRIL 7, 2020

The HotSchedules + Server Life COVID-19 Live Blog. HotSchedules and Server Life have partnered to provide resources, news, updates for restaurant employees impacted by the COVID-19 crisis. Take a look below: Latest News and Updates. Take a look below: Latest News and Updates. EST. Click here for more information.

Blog 125

Blog Employee Relations Small Business 2020 125

Culinary Cues

JULY 23, 2020

Those who promote the integration of grace and dignity in their style of leadership are also those who understand that many, if not all of those listed examples of operational realities are directly related to how the chef approaches them. www.harvestamericacues.com BLOG. Yet, the best chefs ask: “Where does this approach get me?”

Leadership 450

Leadership Definition Employee Relations Training 450

7 Shifts

MARCH 27, 2020

Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Safety If you can run your business as a takeout and delivery spot, consider whether or not you can carry out operations safely to avoid spreading COVID-19. Reach out to those in need and engage in genuine conversation.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual.

Book 370

Book Management Management Restaurant Law 370

Culinary Cues

SEPTEMBER 27, 2023

Why do we remember this line and what significance might it imply in relation to work in a kitchen? We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. So, let’s take inventory. Wholesale change is needed in this area.

Employee Relations 449

Employee Relations Fine Dining Training Communication 449

Culinary Cues

JULY 19, 2022

As chefs, we have a responsibility to involve young cooks in those experiences, repeat them frequently enough so that it sinks in, encourage them to reflect on those experiences, take them apart and put them back together, and assess how they fit (good, bad, or indifferent). www.harvestamericacues.com BLOG. PLAN BETTER – TRAIN HARDER.

Training 447

Training Presentation Employee Relations Article 447

7 Shifts

MARCH 8, 2023

They guide us with our mission and vision and inform the way we work - day in and day out. Embrace new challenges: You are open and adaptable to change and are willing to step out of your comfort zone, pushing yourself towards continuous self-improvement. Be radically candid: You always deal in an honest, direct and respectful way.

Customer Experience 366

Customer Experience Leadership Blog Employee Relations 366

Culinary Cues

NOVEMBER 16, 2019

Even though I have spent five decades in the restaurant business, and even though I have thought about owning a restaurant many more times than I can count – I had either enough intelligence or far too much fear to actually take the leap. Every competitor, even the marginal ones, takes away from your business potential.

Training 292

Training Employee Relations Customer Service Customer Experience 292

7 Shifts

MAY 15, 2020

After months of lockdown, many states and provinces across the US and Canada have begun rolling out their reopening plans to start getting people back to work in the new normal. Disclaimer: This blog is intended as a quick summary of health screening requirements and should not be used in place of professional legal advice.

Document 347

Document Employee Relations Reference Travel 347

Sling

APRIL 5, 2021

In this article, the experts at Sling share 12 tips to help you keep your employees motivated, engaged, and productive. Which do you give your employees? Yes, there may be a time when bad behaviors or results need to be pointed out, but for the most part, you can attract more flies with honey. 1) Have A Positive Attitude.

Employee Relations 185

Employee Relations Small Business Communication Tip Distribution 185

Indoor Media

JULY 27, 2017

Here are seven blogs that you may want to follow for tips and trends that will help you improve your restaurant’s profitability. The site is stocked with excellent restaurant marketing strategies that will have your customers begging you to take their money. This blog offers more than marketing for restaurant tips.

Blog 88

Blog Marketing SEO Website Management 88

Restaurant365

NOVEMBER 18, 2021

From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. Tracking labor and payroll data for restaurant employees.

Employee Relations 148

Employee Relations Cash Management Point of Sale Front of House 148

7 Shifts

AUGUST 20, 2020

Once we started to open up a little bit, we really emphasized how we take care of our employees and how we take care of our building as far as a cleaning aspect. Before they can punch in, my staff has to go through the app and check everything off [the Employee Health Check], and it sends the notification to me.

Employee Relations 195

Employee Relations Guest Recovery Communication Food Safety 195

Lavu

JUNE 6, 2025

By regularly monitoring and managing costs associated with having employees, restaurant owners and managers can make informed decisions about staffing levels, pricing, and overall operations to ensure the business runs efficiently and profitably. Be transparent and reward employees. However, this cost cutting tip is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

ChowNow

AUGUST 19, 2024

Cash flow is the net amount of money moving in and out of your restaurant. This is split up between cash inflow—money that your business is taking in—and cash outflow—money that you spend on operating costs. However, poor restaurant cash flow management can result in failing to pay employees, vendors or debtors.

Cash Management 195

Cash Management Management Management Inventory 195

Hot Schedules

MAY 21, 2020

Dan stated, “We have been in constant contact with all of our employees, checking in on them multiple times a week to see how their unemployment benefits are working out, if they have another job, and if they have the desire to come back. The TX Gov came out with rules of engagement guidelines and I immediately printed it out.

Back of House 148

Back of House Employee Relations FOH BOH 148

Social Hospitality: Restaurants

MAY 18, 2020

Organize a wine tasting event, or anything related to local products. Provide Career Growth Opportunities for the Best Employees Your employees, especially those who are in direct touch with clients, are the faces of your business. The employees who work in the background are also important.

Hospitality 195

Hospitality Marketing Social Media Hotels 195

Hot Schedules

JULY 15, 2021

Smart operators take purchasing management further by using electronic trading platforms. Find out more about how your brand can take advantage of these supplier management strategies and more through Fourth’s purchase-to-pay and inventory solution. Related Posts. Mitigating Cost Price Inflation Via Supplier Management.

Pricing 148

Pricing Management Management Cash Management 148

Sling

OCTOBER 20, 2024

In this article, we’ll explain some of the most common types of work schedules so you can find the one that best suits your business and your employees. It all depends on the needs of your business and the availability of your employees. But the management experts at Sling are here to help. to 5 p.m.). offices and call centers ).

Management 148

Management Management Employee Relations Hiring 148

Modern Restaurant Management

JANUARY 9, 2020

“When making an out-of-home dining choice, children influence the head of the house and more often than not, they decide where the family eats and how long they sit at an establishment,” says Loper. More than 25 percent of Southern Glazer’s 22,000 employees across the U.S.,

Fast Casual 282

Fast Casual Online Ordering Customer Service Employee Relations 282