Culinary Cues
MAY 4, 2022
A retired NFL coach would rally his team before a game with the words: “Where would you rather be than right here, right now?” This is a sentence that sums up the life’s work of these athletes, a culmination of talent, hard work, and perseverance. This is where you are right now. It took a lot for you to get to this point.
Modern Restaurant Management
JUNE 29, 2020
Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Kitchens must be sanitized, per recommended guidelines. They are for your own safety too. Shannon Pfeffer, an executive coach with Syrup Coaching, who has dealt with a great deal of employee anxiety within and without a pandemic.
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Modern Restaurant Management
JUNE 2, 2020
Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority. Safety is Priority #1. During COVID and post COVID shutdown, there’s a whole new dynamic- safety.
Modern Restaurant Management
JANUARY 8, 2021
With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety. The major focus of these guidelines is keeping customers safe, but it’s equally important to consider the safety of employees. Keep Masks On, But Get In Sync. Reduce the Number of Shared Surfaces.
7 Shifts
JANUARY 26, 2021
The big chains and national brands may be more well equipped than independents to embrace the evolving industry, but independents can thrive with a bit of strategy. For both safety and ease, there isn’t a better option. Kitchen display systems (KDS) eliminate the need to bring tickets back to the kitchen or handle a printer.
Modern Restaurant Management
DECEMBER 16, 2021
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. The rise of collaborative coaching.
Modern Restaurant Management
JANUARY 29, 2021
Since the pandemic hit, most discussion has been around customer-facing tech like ghost kitchens, digital-only restaurants, and other no-touch processes. For example, I see industry trends moving toward: A more active and robust food safety culture. Coach Employees to Be an Extension of Your CQO.
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