Modern Restaurant Management

MARCH 6, 2020

Online ordering, curbside to-go, self-ordering kiosks, and third-party delivery services dominated the restaurant landscape; these trends were so predominant that you'd now be hard-pressed to find a restaurant that doesn't offer at least one of these services. 2019 was the year of convenience in the restaurant business.

2020 515

2020 Coaching Front of House Customer Service 515

Modern Restaurant Management

AUGUST 9, 2021

Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. You never know at what point of service the diner could ask a staff member questions.

Coaching 520

Coaching Kitchen Safety Food Safety Training 520

Culinary Cues

JANUARY 23, 2023

Measuring how the “carrot rule”, is applied is the job of the coach, manager, or in our case chef. THE LEADER/COACH IMPACT: The leader is responsible for creating the game plan and the learning organization that makes a win possible. THE PLAYER/STAFF MEMBER IMPACT: It was Coach Belichick whose message to players was: “Do your job”.

Coaching 466

Coaching Sports Point of Sale Take-out 466

Modern Restaurant Management

APRIL 9, 2020

The following seven tips can help restaurant managers and HR professionals navigate risk in this rapidly evolving pandemic, especially as restaurants in many jurisdictions are required to operate solely with take-out or delivery service options. Others may have decided to shutter operations altogether. Share Guidance. Be Transparent.

Leadership 558

Leadership Kitchen Safety Employee Relations Tip Distribution 558

Modern Restaurant Management

OCTOBER 20, 2022

Now more than ever, effective customer service is pivotal in retaining customer loyalty and regenerating pandemic-hit revenue. The key to providing outstanding customer service is ultimately through coherent communication, as adequate English language competency is essential for ensuring a positive guest experience.

Communication 470

Communication Hospitality Customer Service Fast Casual 470

Modern Restaurant Management

MARCH 31, 2021

Smart business owners who find inexpensive, creative ways to anticipate and fulfill customers’ needs will stand out through COVID-19 and beyond. Here are some needs that customers are likely to be prioritizing right now, with some low-cost ideas on how to meet those needs. Safety and Normalcy. The Human Touch.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Modern Restaurant Management

MARCH 13, 2020

For myself, as a lifelong and collegiate-level athlete, I am reminded of the lessons in leadership taught to me by coaches, my family, and professional mentors. Operators that focus on meeting their customers needs’ in terms of takeout and delivery options, will likely experience some success. 2: Practice Adaptability.

Leadership 539

Leadership Sports Catering Customer Service 539

Modern Restaurant Management

OCTOBER 23, 2020

A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. Providing excellent service and a friendly atmosphere will earn you regulars – and those sought after five-star customer reviews. So how do we develop vital customer service?

Communication 446

Communication Training Dietary Restrictions Customer Service 446

Modern Restaurant Management

FEBRUARY 6, 2023

Here are coaching tips to get your team ready for a super weekend in your bar. Don’t let your FoH team get called for Delay of Game when customers need ordering assistance. Plan ahead of time to avoid miscommunication and interrupted service behind the bar. Penalty #1: Delay of Game Want to increase ticket averages?

Bar 474

Bar FOH Coaching Brewery 474

Modern Restaurant Management

AUGUST 23, 2021

The following principles are adapted from the author’s new book, Leading the Customer Experience. You’ll need managers to advocate for employees’ great ideas, and coach them through the process, rather than passing the idea onward with a perfunctory “thanks.” The positive engagement is evident.

Innovation 493

Innovation Fine Dining Website Management Coaching 493

Culinary Cues

MAY 5, 2021

Some point to the industry itself as the primary culprit – an industry of service that rarely rests and job descriptions for a number of positions that are close to impossible to adequately fulfill – thus, chefs and managers have no real choice but to invest an obscene amount of time on the job in an attempt to meet the demands.

Hotels 473

Hotels Employee Relations Coaching Training 473

Modern Restaurant Management

NOVEMBER 10, 2020

Many of these workers literally represent your company, your services and, perhaps most importantly, your brand. Day in and day out, they are running the business and interacting directly with customers. This has major trickle-down implications when it comes to word-of-mouth, customer response and retention.

Mobile Ordering 493

Mobile Ordering Online Ordering Customer Experience Communication 493

Modern Restaurant Management

APRIL 27, 2020

. “Our We Help You Make It approach has always been about helping operators succeed, and never has that been more important than it is today,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. How to create engaging social media content to stay connected with customers.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

MARCH 2, 2023

“Complexity is the enemy of execution,” according to business and life coach and author Tony Robbins. It can also be the enemy of payment processing cost efficiencies and the ability to deliver a satisfying customer experience (CX). Are your staff sufficiently trained in how to handle your customers?

Operations 410

Operations Loyalty Program Mobile Ordering Consumer Goods 410

Modern Restaurant Management

DECEMBER 2, 2022

Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques. Typical insights for restaurant staff include customer satisfaction, number of tables served, turnover rate, and how many specials are being sold.

Management 474

Management Management Point of Sale Front of House 474

Culinary Cues

JULY 15, 2024

It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.

Leadership 472

Leadership Food Truck Employee Relations Training 472

Modern Restaurant Management

FEBRUARY 28, 2020

Custom designed to be unlike anything currently on the water, the process to receive permitting and approvals charted unmapped territory for the United States Coast Guard and the City of San Diego. Hoping to raise a record-breaking amount for charity this March, Jersey Mike’s Subs asks customers to eat a sub and help a local cause.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

NOVEMBER 8, 2022

Your restaurant is open and customers are back. Workers’ compensation data shows an uptick in the number of new employees injured on the job, especially in the hospitality and food service industries. Providing consistent coaching and oversight of new and especially young employees. Exhaustion from overwork.

Management 504

Management Management Food Safety Hiring 504

Modern Restaurant Management

APRIL 19, 2022

You can have a great location, fabulous service, and a flashy menu, but if the food isn’t good, you won’t develop a loyal customer base. They can also commit to coaching Little League or taking college classes at night. Focused marketing can increase your customer base while keeping your budget in line.

Specials 493

Specials Coaching Customer Experience Customer Service 493

7 Shifts

OCTOBER 1, 2024

They must also focus on creating memorable experiences for customers at every touchpoint. From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Food quality Food quality plays a big role in your customer’s experience.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Modern Restaurant Management

DECEMBER 16, 2021

Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

APRIL 27, 2020

. “Our We Help You Make It approach has always been about helping operators succeed, and never has that been more important than it is today,” said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. How to create engaging social media content to stay connected with customers.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Culinary Cues

AUGUST 4, 2022

Pride in doing things right is a tremendous motivator for employees, owners, and customers and a lack thereof catches up pretty quick. Ah, a subscription is a way to boost revenue without providing any real service and then feeding off the vulnerability of customers. Unless…a coach or player steps up and says “NO”! “We

Front of House 429

Front of House Back of House Coaching Customer Service 429

Culinary Cues

MAY 8, 2023

There is something gratifying about sore muscles, aching backs, and soaked shirt and chef toques from sweat at the end of a busy service. No pain, no gain – right? When you work in a kitchen, you know what it means to be exhausted at the end of a shift – especially when it’s 12 hours or more in length.

Kitchen Safety 492

Kitchen Safety Food Safety Coaching Training 492

Modern Restaurant Management

MARCH 10, 2020

We are providing extra tissues and napkins for customers to use for coughs or sneezes. Restaurant management platform Lavu is preparing to help customers who may be impacted by the COVID-19 coronavirus by waiving software hosting fees for those affected.

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

7 Shifts

AUGUST 19, 2020

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. Keeping a training manual at service stations or behind bars gives everyone a source of truth and helps iron out those little mistakes.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

AUGUST 19, 2020

Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. The user has full control over their account and can opt out of the secure service at any time.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

7 Shifts

AUGUST 16, 2021

A bad shift can lead to unhappy customers and disgruntled staff. But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. What is a pre-shift meeting. Things to avoid.

Front of House 397

Front of House Back of House Customer Service Coaching 397

Culinary Cues

SEPTEMBER 20, 2020

Getting that dish just right, controlling costs, managing inventory, meeting budgetary goals, topping yesterdays customer count, clearing the rail of tickets without any re-fires, a complement from customers, top ratings on Trip Advisor or Yelp, or a positive local restaurant review can all be viewed as a competitive opportunity.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability.

Leadership 471

Leadership Point of Sale Training Coaching 471

Modern Restaurant Management

JANUARY 12, 2024

KIn the dynamic world of quick-service restaurants, innovation and adaptability are critical to evolve successfully in order to drive business growth with consumer preferences continuously changing. With industry data projecting the catering and food service sector to reach $477.3B

Catering 275

Catering Coaching Communication Customer Service 275

Culinary Cues

JUNE 3, 2024

Are you serious about cooking, creating, coaching a team, and contributing to the success of a business? Treat everyone as you would want to be treated. [] LISTEN AND HEAR Hear the chef, manager, your peer cooks, the dishwasher, service staff, vendors, and customers. How eager are you to reach that position of chef?

Uniforms 434

Uniforms Point of Sale Coaching Small Business 434

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. To the owner/operator there are two things that define success: customer satisfaction and profit. Most people don’t get it.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Modern Restaurant Management

JULY 30, 2021

We couldn’t think of anyone better than Tebow and his foundation to fulfill our dream of faithful community service.” In 2022, Just Salad will expand its award-winning Reusable Bowl Program to digital orders and offer participating customers loyalty rewards in its mobile app, further encouraging sustainable eating on the go.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Culinary Cues

JUNE 1, 2020

WHAT WE SAY: – Effective leaders coach their words and base them on what they have learned – backed up with facts and input from those “experts” that they have effectively listened to. It doesn’t help those independents when customers remain fearful of being in an environment where people cluster.

Leadership 80

Leadership Supplies Guest Recovery Small Business 80

EATER

OCTOBER 24, 2022

Immediately following the Corden story, service industry workers across the globe began sharing their own brushes with celebrity entitlement. Even people who have never worked in the service industry know that the work is brutal and the customers can be even worse.

Consumer Goods 274

Consumer Goods Coaching Customer Service Customer Experience 274

7 Shifts

JULY 28, 2021

Poor restaurant communication equals poor service. There are many working parts between the kitchen and server, and everything needs to be working seamlessly to ensure customer satisfaction. This is when you can transition from a boss to a coach by keeping your staff informed and encouraged. Not putting in any floor time.

Communication 430

Communication Management Management Front of House 430