Modern Restaurant Management

SEPTEMBER 13, 2023

The ‘Player-Coach’ Model Fosters Strong Relationships The best restaurant managers serve as workplace role models, leading by example and modeling desired behaviors such as keeping the guest experience front and center and being well-versed in menu offerings.

Management 190

Management Management Coaching Front of House 190

Modern Restaurant Management

MARCH 27, 2024

Greenberg is an internationally recognized speaker, author and coach with franchise clients that include McDonalds, Great Clips, GNC, RE/MAX, Smoothie King, Global Franchise Group and many more. What do you hope readers take away from the book? For 10 years, he was a multi-unit franchise owner with Edible Arrangements.

Coaching 110

Coaching Franchise Franchising Leadership 110

Restaurant365

APRIL 26, 2022

Hiring restaurant employees and retaining them is no longer just an issue for the HR team. As the staffing shortage continues to negatively impact profitability, you as a CFO must play a critical role in your restaurant group’s hiring and retention strategy. Addressing the hiring crunch.

Hiring 78

Hiring Employee Relations Front of House Back of House 78

7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Bar and Restaurant Coach

MARCH 2, 2020

In earlier posts, here and here , we talked about the importance of effective communication, and how owners and managers can create great alignment within their businesses to make sure the whole team is on the same page—pushing for the same goals. At a minimum, it takes between $4,000 – $7,500 and 42 days to fill a position.

Coaching 97

Coaching Employee Relations Hiring Document 97

Perfect Daily Grind

JANUARY 23, 2023

To find out, I spoke to four coffee professionals. As the WBC takes place in a different country each year, travel and accommodation are by far two of the biggest expenses for competitors. Coaching and training Wilford Lamastus Jr. I ended up taking out a loan and a credit card,” he says.

Coaching 133

Coaching Equipment Travel Training 133

Embrace the Suck

JUNE 8, 2019

Day in and day out you are dedicated to the grind. You breathe in stress and breathe out hospitality. You don’t ever get to capture it, and it just seems to be always slightly out of reach. John Wooden (the famous UCLA Men’s Basketball Coach) was notorious for having his team drill on the fundamentals.

Leadership 216

Leadership Hiring Bar Restaurant Law 216

The Restaurant Coach University

JANUARY 29, 2017

You’re communicating, working together for a shared vision and mission. Let’s explore how you got here and how you can get out of this. You need to write your core values out and have a crystal-clear mission in mind that can be summed up in one sentence. A recipe for success. Your Values and Mission. Still stuck?

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Black Box Intelligence

MAY 25, 2021

Now hiring banners are getting dug out of the outdoor shed—buried under flyers from three years ago. And suddenly, out of the dark recesses of a bygone era, comes the whispered and anxious question… Do we still have an employment brand ? Are you following through on your promises to take care of your workforce ?

Social Media 98

Social Media Leadership Coaching Customer Experience 98

Embrace the Suck

OCTOBER 28, 2021

Only 5 out of 100 restaurants will celebrate their 10-year anniversary. Hire a business coach (okay that was a little self-promotion…LOL). Take a hard look at the following mistakes and give yourself a little reality check. If you’re guilty, just admit it and then take conscious action to change it.

Coaching 329

Coaching Training Social Media Hiring 329

Apicbase

MARCH 17, 2023

People are dining out again in ever-increasing numbers. For example, this continuous improvement involves identifying bottlenecks in your operation and eliminating them, improving communication, and automating repetitive tasks. First, take your brand online if you haven’t done so already. There is good and bad news.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Customer Service 52

Hot Schedules

MAY 10, 2021

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. So how do you stack your bench and coach your own team to maximum efficiency? PLAY #1: Hire Quality Seasonal Staff. Hiring quality seasonal staff should be at the top of the list because we all know your starting line-up can make or break the season.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Notch

SEPTEMBER 11, 2018

But if you haven’t written those ideas down and communicated them with everyone on your team, they won’t know what they’re working toward. Writing down and clearly communicating your values and mission to your team and customers gives everyone a common goal. It’s a lot of work to fire and hire new staff. But that won’t be easy.

Leadership 52

Leadership Hiring Coaching Recruiting 52

MBB Hospitality

APRIL 25, 2018

Strong Communication Skills. When dealing with customers and other staff, your communication skills of course have to be on pointe. Not only should any prospective hospitality employees be able to clearly communicate important messages, they need to not be afraid of diffusing difficult situations.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

Notch

SEPTEMBER 11, 2018

But if you haven’t written those ideas down and communicated them with everyone on your team, they won’t know what they’re working toward. Writing down and clearly communicating your values and mission to your team and customers gives everyone a common goal. It’s a lot of work to fire and hire new staff. But that won’t be easy.

Leadership 45

Leadership Hiring Coaching Recruiting 45

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. I kind of did it out of a self-serving type of thing where I was like, I never see him. At that time he was owning Poppy + Rose along with his other business partners until I came along and bought them out.

Front of House 370

Front of House Back of House Take-out Book 370

Embrace the Suck

JANUARY 13, 2021

Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. I have seen the promised land for myself when I owned two restaurants.

Coaching 352

Coaching Back of House Front of House Training 352

7 Shifts

NOVEMBER 3, 2022

Amanda Cohen, chef and owner of New York City's Dirt Candy, is vocal about culinary lists and awards that leave out female chefs. Good to know that the grand old tradition of writing us out of the history of food is alive & well in 2020. The industry needs to do better to take care of its workers. Remember me?I

Leadership 195

Leadership FOH BOH Website Management 195

Modern Restaurant Management

JANUARY 23, 2023

As leaders who are focused on making our business stronger through thoughtful problem solving, we have had to take a hard look at how to meet that particular challenge. Setting Culture Setting the culture is easy, especially when employees already enjoy coming to work, but enlivening the culture has to be figured out on the fly.

Coaching 197

Coaching Employee Relations Hospitality Social Media 197

7 Shifts

JANUARY 5, 2022

7shifts specializes in breaking down communication barriers between restaurant staff and employees to make scheduling easier, improve employee engagement, and save restaurants thousands in labor costs. We can now identify and reward highly engaged members of our team while providing the proactive coaching others need to excel at their job.".

Back of House 368

Back of House Point of Sale Front of House Coaching 368

Modern Restaurant Management

OCTOBER 21, 2019

The event, which will combine a world-class conference, with an international exhibition, high-level networking and tasting opportunities, will take place October 16 and 17, 2020 at London's Business Design Centre. " menu that takes inspiration from classic Canadian dishes and local ingredients. The "Toronto by CHLOE."

Retail 90

Retail Consumer Goods Point of Sale Innovation 90

Modern Restaurant Management

DECEMBER 12, 2019

Nathan’s Famous, Inc, hired two industry veterans, Erik Mallon and Jim Hicks, to bolster its franchise sales and development teams. "Hiring these two industry veterans helps us close out 2019 strong, and prepare for our growth plans beginning in 2020. They love to shout out the Subway Guy,” Hicks said.

Franchise 110

Franchise Franchising Loyalty Program Book 110

360Training

JULY 23, 2020

Good managers tend to take employees with them when they go. Either way, organization, and productivity suffer while a replacement is hired and brought up to speed. How to hire and onboard new employees. Better yet, they need a mentor to coach them through their decisions. Losing a manager wreaks havoc all over.

Coaching 78

Coaching Leadership Food Safety Kitchen Safety 78

EATER

MAY 25, 2023

The genuine passion she displayed for the industry convinced the hiring managers that she’d excel in the marketing analyst role, and they were right. It might surprise people that part of my job takes place in the farm. For example, in my sociology courses, I learned so much about how people relate to one another and communicate.

Innovation 89

Innovation Food Consumer Goods Leadership 89

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. The user has full control over their account and can opt out of the secure service at any time. 20 at 4 p.m.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

Modern Restaurant Management

JUNE 19, 2020

Black businesses hire Black, create Black products, give to Black causes and pass down assets to Black families.” Individually packaged meals arrive in a single delivery at a designated place and time, so there is less traffic in and out of the office. On-site support through ongoing service visits and in-person coaching.

Food Safety 145

Food Safety Customer Experience Website Management Employee Relations 145

Modern Restaurant Management

JANUARY 17, 2020

for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. In October that same year, the company hired Steve Sparks to assume the role of CFO, allowing Adams to focus on her role as President. Likewise, Marina’s most recent marketing and communications role with Yum!

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Bottleneck Management

OCTOBER 4, 2018

At Bottleneck, we strive to hire and develop the best employees. Someone who is full of authentic energy and passion for the industry, someone who is vested in the quality of product coming out of their restaurant, someone who understands the importance of developing their staff…I could go on!”

Management 114

Management Management Leadership Training 114

Modern Restaurant Management

JUNE 8, 2020

Provide a safe harbor from reductions in loan forgiveness based on reductions in full-time equivalent employees, to provide protections for borrowers that are both unable to rehire individuals who were employees of the borrower on February 15, 2020, and unable to hire similarly qualified employees for unfilled positions by December 31, 2020.

Guest Recovery 154

Guest Recovery Food Safety Employee Relations Mobile Ordering 154

EATER

OCTOBER 21, 2021

The magical communal breakfast I experienced back in 2005 was likely the beginning of the end of traditional rail dining service as we know it. I hoped for a serviceable breakfast the next morning but we awoke to dried-out Jimmy Dean breakfast sandwiches in plastic bags. but I am gonna put more mustard on my sandwich.”

2005 121

2005 Back of House Training Dine-in 121