Modern Restaurant Management

OCTOBER 25, 2024

It’s also a more fiscally responsible approach to business, reducing overheads caused by unnecessary resource consumption. This is one of the most significant areas of inefficiency for any food business. Therefore, training in waste reduction is essential. Therefore, train your staff in waste monitoring practices.

Waste 311

Waste Equipment Inventory Customer Service 311

Culinary Cues

DECEMBER 16, 2024

Here is one excerpt from his journal of observations: Service industry work develops the soft skills recruiters talk about on LinkedIn discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book. Every time I look back on a long career, these words seem to resonate.

Employee Relations 410

Employee Relations Presentation Small Business Recruiting 410

Culinary Cues

JANUARY 13, 2025

Just like in professional sports, it is the collective effort of a focused restaurant team that includes every player from owner to dishwasher that makes this business work. A collective effort MVT (most valuable team), not MVP.

Coaching 442

Coaching Sports Presentation Seasonal Menu 442

Culinary Cues

OCTOBER 14, 2024

I look to all the properties I am connected to, all the chefs that I know, all the businesses that are pushing to grow, and even the ones that are teetering on the cliff of potential failure and note one common challenge they face: they can’t find the right people to move them forward.

Coaching 415

Coaching Employee Relations Take-out Training 415

Modern Restaurant Management

APRIL 9, 2025

Restaurant owners and operators should see compliance as a strategic driver of business success instead of a box to check. Intelligently automated scheduling tools align employees’ self-reported preferences and skills with business needs, local labor laws and other compliance requirements.

Restaurant Law 283

Restaurant Law Employee Relations Food Safety Training 283

7 Shifts

NOVEMBER 14, 2024

There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

Modern Restaurant Management

JANUARY 20, 2025

Like you, they’re in this business to turn a profit. It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. By leveraging your purchasing power and making vendors compete for your business, you can claw back significant savings. This isn’t a knock on them.

Operations 418

Operations Beverage Point of Sale Pricing 418

Culinary Cues

NOVEMBER 25, 2024

PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAFÉ Talks Podcast [link] More than 90 interviews with the most influential people in food Happy Thanksgiving. What are you thankful for?

Food Supply 409

Food Supply Uniforms Café Take-out 409

Culinary Cues

JANUARY 29, 2025

Quite often, this honesty stems from strong beliefs, being backed into a corner with little hope of alternatives, as well as total confidence in ones approach, skills and/or knowledge. At our core (restaurant folks) we are in the business of taking care of people through food. This leads to the intent of this article.

Dine-in 309

Dine-in Blog Article Training 309

7 Shifts

NOVEMBER 15, 2024

Hiring the right people can make or break your business. Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration. Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration.

Leadership 195

Leadership Management Management Operations 195

Culinary Cues

OCTOBER 27, 2024

Miles Davis considered the most prolific improvisational jazz musician of a generation was classically trained. He developed his skill as a musician by following the standards of masters who were prominent hundreds of years before he was born. Picasso, from the age of seven, was trained in copying the work of traditional masters.

Training 417

Training Coaching Uniforms Café 417

Modern Restaurant Management

DECEMBER 16, 2024

A staff of skilled, experienced team members keeps dining rooms running smoothly, boosts efficiency in the kitchen, builds goodwill with customers, and pushes restaurants to innovate – all of which contribute to business success and sustainability.

Hiring 251

Hiring Employee Relations Coaching 2025 251

Culinary Cues

APRIL 7, 2025

We (those who have invested decades in the business already) may complain about the current labor environment and question the level of commitment from a younger pool of candidates but I have rarely heard anyone attempt to define how it will all wash out. We all have a role to play in making sure that this happens, but I am confident it will.

Kitchen Safety 302

Kitchen Safety Food Supply 2030 Healthcare 302

Modern Restaurant Management

OCTOBER 10, 2024

Workforce education initiatives meet this demand by offering learning opportunities that demonstrate your business’s commitment to their growth and financial well-being. However, a recent report reveals that 45 percent of employees feel they lack the necessary tools to develop new skills.

Education 221

Education Loyalty Program Leadership Customer Service 221

Modern Restaurant Management

FEBRUARY 22, 2023

For many, recruiting is a skill they’re not trained on and just one of a hundred tasks occupying their work day. Since the pandemic, businesses have had to cut staff to save costs, which has made hiring even more challenging. Hires are often not made by corporate staff but by front line managers at individual restaurants.

Hiring 520

Hiring Recruiting Tip Distribution Small Business 520

7 Shifts

NOVEMBER 15, 2024

Finding a well-rounded bar manager can be the determining factor in the success of your business. How would you respond to a situation where the bar is short-staffed during a busy shift? As such, knowledge of the law and how to train staff to comply is crucial. What would make you say that an event or promotion was successful?

Bar 195

Bar Management Management Hiring 195

Modern Restaurant Management

MARCH 13, 2024

Establishments are grappling with a complex crisis characterized by empty seats in dining areas and behind the scenes, where a shortage of skilled workers is keenly felt. The gap between available positions and willing, skilled workers has widened, putting pressure on service quality and business sustainability.

Loyalty Program 491

Loyalty Program Customer Service Customer Experience Insurance 491

Modern Restaurant Management

MARCH 19, 2024

With AI we have all the positive areas to improve service but we must begin acknowledging that the ability of machines to replace every human position and all guest interactions may pose a threat to the long-term vitality of businesses. Learn a trade or skill, not everyone has the talent to be a successful influencer.

Leadership 493

Leadership Customer Service Customer Experience Technology 493

Modern Restaurant Management

AUGUST 15, 2024

Invest in Technology The simplest way to reduce labor needs in any business is to use technology to streamline and automate processes. These expenses include money spent on recruiting, hiring, and training new staff, and lost productivity. For example, a worker who usually serves 15 guests an hour could attend five more after training.

Loyalty Program 448

Loyalty Program Hiring Point of Sale Recruiting 448

Modern Restaurant Management

JANUARY 24, 2025

"This initiative reflects a growing industry trend toward aligning business practices with global sustainability goals, ensuring that graduates are prepared to lead the way in transforming the culinary and design landscapes for a sustainable future." The courses that EcoChef is launching at Chatham University address this need.

Sustainability 448

Sustainability Food Equipment Design 448

Culinary Cues

NOVEMBER 22, 2024

And I relish those memories of a family member teaching me something about the importance of food and the life skills associated with knowing how to cook and enjoy every morsel I ate. It is a cacophony of sound that blends into a piece of music that is timeless and inspiring. These are my memories of cooking for the soul.

Food 414

Food Front of House Back of House Point of Sale 414

The Rail

JANUARY 3, 2025

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130

Training Operations Kitchen Safety Seasonal Menu 130

Modern Restaurant Management

DECEMBER 23, 2021

While businesses in the hospitality industry provide a fun and relaxed atmosphere for clientele to briefly escape their everyday routines, it’s also their responsibility to keep their patrons safe. There are a variety of laws and regulations that could impact a business in relation to service of alcoholic beverages.

Insurance 531

Insurance Restaurant Law Point of Sale Training 531

ChowNow

FEBRUARY 19, 2025

In this article, youll discover how training your restaurant staff on new systems doesnt have to be a big ordeal, slowing down service for guests and costing you money. Yes, it does take time, but not as much as youd think, so long as you follow these seven stepsyour team will learn faster, retain information better, and not disrupt business.

Training 195

Training Online Ordering Customer Service Reference 195

Modern Restaurant Management

NOVEMBER 13, 2023

These brands promise to provide franchisees with the complete playbook for business success. Consequently, many people with little or no management experience are suddenly responsible for hiring, training, and managing employees without the involvement of their franchisor. They give them the tools. They teach them the systems.

Franchising 520

Franchising Franchise Employee Relations Restaurant Law 520

Culinary Cues

MAY 6, 2025

Certainly, cooking incredible food, satisfying guests, and operating a successful business could fill the role of making a difference, but these four chefs, and thousands of others, seek to go beyond the obvious and find a way to use their talents for an even better good. So, I ask myself and you as well: what will be your legacy?

Consumer Goods 249

Consumer Goods Education Sourcing Training 249

Culinary Cues

MARCH 31, 2025

Those who seek knowledge and work to develop skills are those who can face the storm with confidence. [] Respect others even if you dont agree. Dont take it for granted. [] Education is the key to future success. Knowledge is power, it is liberating, fun, inspiring, and refreshing to know and understand. Make more music.

Consumer Goods 448

Consumer Goods Small Business Transportation Take-out 448

Modern Restaurant Management

MARCH 1, 2022

As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors. Empowering Employees with the Right Tools and Training.

Front of House 576

Front of House Loyalty Program Back of House Training 576

Modern Restaurant Management

MARCH 17, 2025

This makes business tight causing a hard look at any extra costs. Building a Competitive Menu We’ve seen that with chains building out a competitive menu featuring specialty items and showing off their culinary skills to attract customers.

Food Supply 221

Food Supply Customer Service Back of House Small Business 221

Culinary Cues

FEBRUARY 24, 2025

So, how does this relate to the business of restaurants, the work of the cook and chef, the daily challenges that face the restaurateur? When we have the skill and the good fortune, we also have an obligation to help. We delude ourselves if we believe that those times are behind us.

Back of House 386

Back of House Travel Government Education 386

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.

Beverage 520

Beverage Events Food Order Website Management 520

7 Shifts

NOVEMBER 15, 2024

By doing so, you can find candidates who possess the necessary skills and attitudes to contribute to your restaurant's success. What do you think is the most important skill for a waiter during peak hours? How do you manage stress during a busy service shift? How do you handle multiple tables and orders at once?

Hiring 195

Hiring Customer Service Dietary Restrictions Customer Experience 195

Culinary Cues

MAY 18, 2020

Know that the degree or certificate is more than an acknowledgement of the skills and knowledge that you have gained – it represents your level commitment and discipline that will serve you well. Research that goal and establish the skill set those successful individuals in that position must possess, and build that into your strategy.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Culinary Cues

FEBRUARY 8, 2020

In all of my years in the food business, I have never seen a time like now when these issues of team building and retention were more challenged. A culture of retention exists in a business where EVERYONE is treated with respect. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. PLAN BETTER – TRAIN HARDER. Such is the case in 2021.

2021 474

2021 Social Media Kitchen Safety Restaurant Law 474

Modern Restaurant Management

OCTOBER 8, 2024

Restaurant operators have long grappled with the question, "Should I hire for soft or hard skills?" Spoiler alert: It’s not hard skills. If I had to choose between hiring someone for their technical knowledge or interpersonal skills, I would choose the latter every single time. " and for good reason.

Hiring 419

Hiring Cash Management Customer Service Leadership 419

Modern Restaurant Management

SEPTEMBER 8, 2023

Restaurants and other food businesses must prioritize building and maintaining a strong food safety culture to mitigate these risks. By leveraging AI technologies and other digital tools, food businesses can strengthen their food safety practices and improve overall operational efficiency.

Food Safety 520

Food Safety Allergens Food Loyalty Program 520