7 Shifts

MARCH 31, 2023

“Take better care of your staff.” Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. The most crucial area this applies to is with management. We’ve all heard it.

Hiring 195

Hiring Front of House Back of House Document 195

Modern Restaurant Management

JANUARY 12, 2024

by 2031, the window of opportunity to stand out among competitors slowly diminishes. When executed successfully, catering allows your restaurant to stand out, while fostering lasting relationships within your communities to ultimately generate repeat business.

Catering 106

Catering Coaching Communication Customer Service 106

Embrace the Suck

JANUARY 20, 2021

We’re the result of years of poor management, treating staff as a line item and not as an asset. You’ve heard that there’s a war “for” talent out there—the truth is there’s a war “with” talent. I have a rule that all my coaching clients must follow: 100% Thank U’s.

Recruiting 384

Recruiting Coaching Hiring Take-out 384

Culinary Cues

FEBRUARY 8, 2020

Pointing out what an employee does incorrectly can be positive if it is reinforced with training to correct the problem. Employees are typically not opposed to being measured – they simply want to know what is expected and how that measurement will take place. The chef must also seek out those “teaching moments” whenever they arise.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

7 Shifts

AUGUST 19, 2020

Pandemic or otherwise, staff turnover eats into your profitability and wastes a considerable amount of managers’ time. 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

Mad Mobile

FEBRUARY 26, 2024

Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Those losses are avoidable with bar inventory management systems, whether home-brewed or automated through software. What is a bar inventory management system? Take these lessons to heart.

Inventory 40

Inventory Bar Management Management 40

7 Shifts

JULY 27, 2022

Problem : Team management was not consistently being handled across the business. Chatime's corporate team only had access to schedules from site visits or direct communication with franchise partners. We took a lot of guesses to work out where we needed to be,” says Nehme. Executive Summary. Region: Canada. Liberty Village.

Point of Sale 195

Point of Sale Franchise Franchising 2005 195

Modern Restaurant Management

APRIL 9, 2020

It’s likely no restaurant owner or manager has experienced a situation of this magnitude in their lifetime. No clear roadmap exists for how restaurant managers and HR professionals should address the issue and communicate with their teams. Allow Flexibility to Manage an Evolving Situation. Be Transparent.

Leadership 221

Leadership Kitchen Safety Employee Relations Tip Distribution 221

Culinary Cues

MAY 26, 2020

Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. Let’s assume, for a moment, that we actually are all in this together.

Kitchen Safety 268

Kitchen Safety Leadership Food Safety Front of House 268

Modern Restaurant Management

NOVEMBER 10, 2020

While many restaurant executives work from an office setting, most of their employees are on the ground floor, bussing tables, taking orders or preparing food. Day in and day out, they are running the business and interacting directly with customers. Your non-desk workers are (often) the face of your brand. "Frontline"says

Mobile Ordering 193

Mobile Ordering Online Ordering Customer Experience Communication 193

7 Shifts

JANUARY 26, 2021

million out of work, it was nothing short of devastating. Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. With mobile ordering, there are no menus to pass out and back around, no germed-up credit cards to swipe, and no cash to handle.

2021 370

2021 Front of House Social Media Back of House 370

Embrace the Suck

MAY 5, 2019

Welcome to management by numbers. Sure, a few will comply out of fear. When you manage by fear and intimidation, you get compliance. Respect needs to be a core value if you want to keep your turnover to a manageable level. What’s a manageable turnover level? They inspire people to take a stand.

Communication 242

Communication Coaching Take-out Leadership 242

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. With more options to work outside of the hospitality industry, operators must offer employees more scheduling flexibility, facilitate transparent communication between management and team members, and avoid overworking staff.

2022 177

2022 Food Supply Back of House Kitchen Safety 177

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Here are some skill sets we think will help managers manage in today’s environment and how they can teach them.

Leadership 139

Leadership Employee Relations Front of House Communication 139

Modern Restaurant Management

MARCH 10, 2020

We are taking other precautions and provide a sanitary training session for our tenants and clear communication with our tenants via our digital property management system (PMS). ” Among the actions the brand is taking: Clear, concise communication with f&b tenants. Cash is dirty.

Kitchen Safety 195

Kitchen Safety Food Safety Cash Management Food Supply 195

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

Modern Restaurant Management

APRIL 27, 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. Ongoing community supported forums and workshops. MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants.

Webinar 167

Webinar Loyalty Program Online Ordering Social Media 167

The Restaurant Coach University

SEPTEMBER 11, 2017

Running a restaurant as a manager. If you are like 87% of managers out there, you might feel you were a little unprepared for the role you currently are in. Watching other managers, you might have had a sense that it was easy. Maybe you thought you could do a better job than that one manager who everyone hated?

Management 70

Management Management Leadership Communication 70

Modern Restaurant Management

APRIL 27, 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. Ongoing community supported forums and workshops. MRM Restaurant Survival Guide Updates and COVID-19 Resources for Restaurants.

Webinar 177

Webinar Mobile Ordering Loyalty Program Online Ordering 177

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. Instead, most run around like the chicken with its head cut off and claim they are “managing.” ” No.

Leadership 221

Leadership Hiring Bar Restaurant Law 221

Restaurant365

APRIL 26, 2022

The average cost of restaurant turnover in 2021 was $1,869 per hourly employee, $8,119 per manager and $14,689 per general manager, according to statistics from the National Restaurant Association. Check out Restaurant365’s free employee turnover calculator to determine how much turnover is costing your restaurant group.).

Hiring 78

Hiring Employee Relations Front of House Back of House 78

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

Modern Restaurant Management

DECEMBER 17, 2020

People are looking to make their holidays special, and plan to do that with takeout and meal kits from a favorite local restaurant,” said Simon de Montfort Walker, senior vice president and general manager, Oracle Food and Beverage. When it came to ordering take-out, Gen Z led with 28 percent. Willingness to Dine Out.

2020 166

2020 Point of Sale Consumer Goods Seasonal Menu 166

Apicbase

MARCH 17, 2023

People are dining out again in ever-increasing numbers. Recommended read: 85+ Restaurant Industry Statistics That Every F&B Operator & Manager Needs to Know in 2023 Here we go! Because technology integration allows your business systems to talk, it improves communication between the kitchen and front-of-house staff.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Customer Service 52

Bar and Restaurant Coach

JANUARY 14, 2020

Are they on the same page when it comes to what’s important for YOU, as the business owner or manager? The driving force for success in your business is your ability to focus on the few things that really matter to you as an owner or manager. There’s an easy way to find out. Is everyone on your team in alignment?

Coaching 85

Coaching Definition Communication Management 85

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 337

Coaching Training Social Media Hiring 337

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. We bought those people out, and then we ran straight into the pandemic. You did that out of necessity.

Front of House 370

Front of House Back of House Take-out Book 370

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

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. Amanda Cohen, chef and owner of New York City's Dirt Candy, is vocal about culinary lists and awards that leave out female chefs. 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 193

Coaching Employee Relations Hospitality Social Media 193

7 Shifts

JANUARY 5, 2022

That tool is 7shifts - the all-in-one team management platform built exclusively for restaurants. 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. No more spreadsheets or whiteboards.

Back of House 368

Back of House Point of Sale Front of House Coaching 368

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’ll take a lot of work and big changes. But that won’t be easy.

Leadership 52

Leadership Hiring Coaching Recruiting 52

Modern Restaurant Management

JANUARY 22, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. 2021 will be big for us as we branch out of California and make our entrance into the Midwest and East Coast.” Modular Chicken. ” Naf Naf Expands in Dallas Area.

Franchise 199

Franchise Franchising 2020 2021 199

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’ll take a lot of work and big changes. But that won’t be easy.

Leadership 45

Leadership Hiring Coaching Recruiting 45

Embrace the Suck

APRIL 18, 2022

There are also some that thrive (15%) and the elite few that drive their market (5%)… these top two categories came out of the pandemic stronger because they focused on the right things. Many of my clients when they first start my coaching program do a big sales number. I should cost out my menu. I must cost out my menu.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

Hot Schedules

MAY 10, 2021

So how do you stack your bench and coach your own team to maximum efficiency? We’ve got a few tips from the workforce management front office here at Fourth. The first challenge for seasonal venues is stacking the bench when there just doesn’t seem to be enough people out there to hire. Employee Communication. Phone Chat.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Modern Restaurant Management

OCTOBER 21, 2019

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Community – an educational forum for the general public on the many reasons for and benefits of living a plant-based lifestyle. Plant Based World Comes to the UK in 2020.

Retail 73

Retail Consumer Goods Point of Sale Innovation 73