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

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

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 Fast Casual Customer Service 470

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 Coaching Employee Relations Training 473

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. Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire.

Management 504

Management Management Food Safety Hiring 504

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

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.

Online Ordering 474

Online Ordering Customer Service Customer Experience Hospitality 474

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

DECEMBER 2, 2022

Training must take place and periodically measuring their performance is critical in making sure the restaurant is running smoothly. Having worked as a business coach and consultant for over 30 years, I have helped many restaurateurs with multiple performance management techniques.

Management 474

Management Management Point of Sale Front of House 474

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

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 Online Ordering Customer Service 397

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

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. You can put a great deal of energy into finding the best person for the job and training that person to understand every aspect of the business model.

Specials 493

Specials Coaching Customer Experience Customer Service 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

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. This is what brings a team together and firing on all cylinders. [] LACK OF TRAINING.

Leadership 471

Leadership Point of Sale Training Coaching 471

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). We are providing extra tissues and napkins for customers to use for coughs or sneezes. We are trying to be responsible and calm.”

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

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 Coaching Back of House Uniforms 429

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

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. Running a great pre-shift meeting. Things to avoid.

Front of House 397

Front of House Back of House Coaching Customer Service 397

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

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. The food was groundbreaking, the service was impeccable, the restaurant was polished and smooth on the eye, and the creativity was beyond parallel.

Fine Dining 450

Fine Dining Coaching Café Dine-in 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

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 2: Onboard & Train Your Seasonal Staff. Seasonal venues service tens of thousands of people – often in a single night! Finding skilled talent isn’t easy.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

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 Coaching Point of Sale Small Business 434

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 Seating 515

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. PLAN BETTER – TRAIN HARDER.

Leadership 80

Leadership Supplies Guest Recovery Small Business 80

Goliath Consulting

JULY 28, 2020

Another profound shift in the industry is the way staff is now expected to interact with their customers. This is why we recommend role playing as part of the staff training—so that managers can first become comfortable with conflicts and practice resolving them in a controlled space. Effective Communication. References: (1) [link]. (2)

Leadership 348

Leadership Employee Relations Front of House Communication 348

Modern Restaurant Management

OCTOBER 16, 2019

Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch. Quality Control – Ono can ensure orders are to the customers' standards 100 percent of the time. Within 60 seconds, blends are ready at Ono’s pick-up area.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Culinary Cues

FEBRUARY 20, 2024

Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. It’s the same with nearly everything in life, especially businesses that provide a product or entertainment service. It’s no different in great restaurants. Now, what can I get for you?”

Coaching 442

Coaching Café Small Business Entertainment 442

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

7 Shifts

OCTOBER 16, 2023

7shifts set out to solve this industry challenge by building a true all-in-one app that serves the entire restaurant employee lifecycle from hiring, training, and scheduling to paying and retaining. It directly influences the quality of service and the dining experience for customers.

Tip Distribution 221

Tip Distribution Document Hiring Training 221

7 Shifts

JANUARY 31, 2023

Having strong employee retention means less time and money spent on hiring and training, less knowledge loss, increased productivity, and better customer service. This all translates to more satisfied customers and better business. It’s no secret that a high staff turnover rate directly inhibits organizational growth.

Coaching 195

Coaching Training Book Customer Service 195

Modern Restaurant Management

JANUARY 17, 2020

We are dedicated to our guests and by welcoming well-qualified franchisees who share our commitment to excellence into the Benihana family, we will be even better positioned to continue providing our guests with the outstanding food and service they have come to know and love!" and PepsiCo, Inc.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

Modern Restaurant Management

MARCH 13, 2020

ICV’s ownership brings additional resources and skills that will enable us to grow the BWW brand and help enhance the customer experience.” Customers and businesses also have the option to order Nathan’s Famous for catering via EZcater and Forkable. .

Franchise 364

Franchise Franchising Customer Experience Customer Service 364

Lavu

OCTOBER 13, 2023

You can’t fix your table turnover rate without understanding the two key components: the total number of tables and the total number of customers served over a specific period. This should include all tables available for seating customers. This period could be a day, week, month, or any time frame you choose.

Seating 174

Seating Mobile Ordering Customer Service Online Ordering 174

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. “The level of interest and our customer profile in the Midwest is remarkable,” Milburn said.

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

7 Shifts

DECEMBER 12, 2023

The Massachusetts Tip Act (MTA) overrules the FLSA in several areas: Owners, managers, and supervisors can’t keep any mandatory service charges. They must distribute them to wait staff, service employees, and bartenders. Keep careful records of any performance-related issues, training or coaching efforts, or disciplinary measures.

Restaurant Law 221

Restaurant Law Tip Distribution Employee Relations Customer Service 221