Modern Restaurant Management

DECEMBER 19, 2019

When you are part of the restaurant industry, catch phrases such as “low unemployment rate” and “revolving door” seem to find their way into any conversation involving hiring and retention. While this is great for the economy, it can make hiring managers feel as though they are running at full speed on a hamster wheel.

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Modern Restaurant Management

APRIL 11, 2022

Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. This can include asking for recommendations or referrals for new hires, as well as checking in on the morale and mental health of the team. A recent article in The New York Times cited a 5.7-percent Managers are already busy.

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ChowNow

SEPTEMBER 6, 2024

Hiring the right team is one of the most critical decisions you’ll make as a restaurant owner. In this post, we’ll explore why being thoughtful about your team structure matters and how you can set up your restaurant for success with the right hiring and staffing strategies.

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Modern Restaurant Management

MAY 7, 2020

The pink and blue horse illustration at the top of this article is not clickbait. It’s an example of what Prague’s Manifesto Market is doing as part of its reopening operation. “But the desire is in the air to get back to social life and reconvene the life that has been paused for over two months.

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7 Shifts

OCTOBER 12, 2022

Cafes, breweries, some full service restaurants, casual restaurants. Casual restaurants, fast food, quick service. Fast casual, cafes, breweries, Percentage of sales. Full service restaurants, casual restaurants. Find the full guide to restaurant tip outs here. Incentivizes servers. Full-service restaurant, fine dining.

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7 Shifts

SEPTEMBER 16, 2021

Switching from a fast-casual concept to fine dining can allow for a nice change of pace. If you're managing multiple locations of the same concept, you'll benefit from having a universal approach to hiring, training, suppliers, technology, and the overall guest experience. Table of Contents. New Concept or Replicate?

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7 Shifts

FEBRUARY 21, 2023

When staff are unhappy, you lose more than just the cost of hiring and training. When staff are unhappy, you lose more than just the cost of hiring and training. Trying to eliminate the front of house and back of house and make it one big house, everyone working together.” Post about them on social media.

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7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability.

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7 Shifts

AUGUST 2, 2024

Step 2: Look for a trustworthy restaurant accountant Even if you already know the restaurant bookkeeping and accounting process well, we suggest hiring a professional accountant to help ensure your business complies with local tax, payroll, federal, and state laws. It involves tracking massive amounts of real data and industry benchmarks.

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Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here. The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams.

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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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Goliath Consulting

JANUARY 6, 2019

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. Front of House operations is a steady balance of guest needs, employee personalities, efficient strategies, and health and safety enforcement.

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Modern Restaurant Management

AUGUST 17, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. The survey found that 59 percent of US and 47 percent of UK consumers plan to dine-out as soon as they are able.

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2020 Mobile Ordering Loyalty Program Food Safety 493

7 Shifts

AUGUST 12, 2020

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. Whatever plans and forecasts you had for your restaurant are yesterday’s bread now. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too. So, where do you start?

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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. What is Restaurant Labor Cost Percentage? Some businesses choose to calculate labor cost as a percentage of operating costs rather than a percentage of sales.

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7 Shifts

JULY 12, 2024

By finding the right balance, you can avoid these pitfalls and ensure your business stays profitable. Let’s explore what this number means, how you can calculate it, what the average margin is for different types of restaurants, and the factors that can affect low profit margins.

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Modern Restaurant Management

MARCH 3, 2023

Our hiring rate and wage increases are outpacing the overall private sector, and this year our industry will contribute nearly $1 trillion to the economy," said Michelle Korsmo, president & CEO of the National Restaurant Association. "The million by the end of 2023.

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EATER

SEPTEMBER 11, 2024

Accordingly, “I bought this house because the kitchen was so normal,” Doiron tells me as she films herself preparing the crust for a zucchini tart. This is how Justine Doiron — 2.3 million followers on TikTok , a million on Instagram — gets her shots of sugar and salt sparkling in the sunlight. Doiron explains. “It It felt like fake cooking.”

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7 Shifts

MAY 2, 2023

And I started as a server, so I started off working in the front of the house and learning, and they were the only ones who would give a PhD dropout with no previous experience a job. And we opened a Spanish tapas restaurant because my husband Felix is from Spain, and he's our front of house service guy and also idea man.

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EATER

MAY 16, 2023

I hire people based on their work experience and personality and I don’t care where they went to college. I worked back of house at Boulettes Larder and Michael Mina , then went to front of house at Saison. Only 30 percent of glass bottles are recycled in the U.S., Eater: What was your first job? What did it involve?

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7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

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Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

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EATER

AUGUST 19, 2020

When an escape to a rural Vermont cabin means scenic beauty, isolation, and hopefully outrunning the stubborn ghost of a five-pound roast chicken that’s been haunting you for weeks. Clio Chang is a freelance writer based in Brooklyn. When not traveling alone, she covers politics, culture, and more. I ate that chicken for weeks.

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Modern Restaurant Management

AUGUST 14, 2020

The brand is also on track to raise a quarter of a million dollars in funds for front line heroes by the end of September after ringing-in nearly $50,000 in contributions from their charitable Big Yellow Cup in just two weeks. All locations will serve guests via delivery through a virtual kitchen facility.

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7 Shifts

NOVEMBER 16, 2021

A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. There's a lot of confusion surrounding the process, structure, and laws regarding restaurant tip outs. Read on for everything you need to know to establish a successful process for tipping out in your restaurant. Tip Out Methods.

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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

JANUARY 17, 2020

This investment comes at a pivotal time, as the Indian fast casual has more than 50 franchise and corporate locations in varying stages of development across the United States, including two franchised locations that recently opened in Atlanta and Orange County, California. " Benihana Plans Franchise Expansion. Benihana National Corp.

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EATER

AUGUST 16, 2023

After launching and then closing Proteau just three years after it hit the market, John deBary has come to realize that sales aren’t the only way to measure success Recently I’ve been thinking a lot about failure. At the end of 2022, I shut down Proteau, the nonalcoholic drinks company I started. In 2017 I was at an inflection point in my career.

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7 Shifts

AUGUST 16, 2024

One of a restaurant manager’s primary responsibilities is hiring, training, and scheduling staff so that the business runs smoothly. On the front-of-house side, they focus on customer service, solving problems quickly to keep guests happy and returning. As of 2024, they make around $26.42

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Open for Business

MAY 19, 2023

The point of a business plan is to show that you’ve done your homework,” says Charles Bililies, owner of Souvla , a fine casual Greek restaurant in San Francisco that has received national acclaim since opening in the spring of 2014. “The Specify whether the restaurant will be fine dining or more casual. Credit: Getty Images 3.

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EATER

JANUARY 28, 2022

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. . — during her six years at Seasons 52 Wine Bar and Grill in Memphis, Tennessee. But she says they weren’t receptive.

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7 Shifts

NOVEMBER 1, 2022

You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you. Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is. Restaurant owners and operators wear a lot of hats.

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Modern Restaurant Management

MAY 12, 2020

In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global.

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Benchmarque

OCTOBER 31, 2019

Working in events: It can be an exciting side of the hospitality industry, with a myriad of roles available from casual front of house staff to event coordinators, planners, and managers.

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Open for Business

MARCH 1, 2023

There’s no real business casual standard for restaurants. Casual restaurant interviews A more laid-back restaurant doesn’t mean laid-back interview preparation. Your approach to what to wear to an interview at a casual place can be more laid back though. Office setting, front of house, or back of house?

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Modern Restaurant Management

DECEMBER 16, 2019

The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6 percentage points.”

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Modern Restaurant Management

DECEMBER 13, 2019

HOP® Restaurants announced plans to launch Flip’d by IHOP™, a new fast-casual concept in the U.S., This edition of MRM News Bites features NLRB, IHOP, Fourth, Ordermark, Chica’s Tacos, Thanx, Chowly and EZCater, Corner Bakery, Fountainhead Taproom and PourMyBeer and Epson America. The entire decision can be found here.

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