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‘In the Future, Customers Will Drive Up to a Drive-Thru to Just Pick Up Their Food.’

Modern Restaurant Management

Rising minimum wage and higher food/operational costs are an unsustainable recipe. In the future, customers will drive up to a drive-thru to just pick up their food. To eliminate the wait, maximize the taste, and facilitate the flow of service, the food will be ready as they arrive.

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From Restaurant GM to Multi-Unit Leader: Why These Promotions Often Fail—and How to Fix It

Modern Restaurant Management

Instead of doing, they must coach,nurturing skills in their GMs to develop them into the next generation of in-the-trenches problem-solvers. GMs typically focus on operational execution, such as managing labor, food, and staffing costs. Learn best practices for coaching GMs. Leadership coaching and development.

Coaching 322
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Training Shift Leads To Think Like Operators — Not Just Managers on Duty

Modern Restaurant Management

Start with the basics: food cost, labor percentage, ticket times, and guest retention, not in spreadsheets or back-office meetings, but on the floor and in the flow of the shift. When a lunch ticket gets voided because the kitchen missed the allergy note, explain what that mistake costs in food waste, comped revenue, and lost trust.

Training 221
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THE RESTAURANT MVP

Culinary Cues

Great passers need great catchers, time in the pocket is totally dependent on the collective effort of the offensive line, the run game would never happen without great blocking, and successful offenses and defenses are the result of effective game plans and play calling by coaches. So, really, the MVP is the team, not any one individual.

Coaching 443
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Hiring? Ask These Interview Questions to Spot Versatile Restaurant Talent

Modern Restaurant Management

checking for understanding) Patience and adaptability to different communication preferences Example: “I had a customer with several food allergies who was, understandably, very concerned about ingredients and cross-contamination. I offered several suggestions from our allergy-friendly menu and explained the ingredients to them.

Hiring 419
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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you ensure compliance with food safety and hygiene regulations? Hiring the right people can make or break your business.

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CARPE DIEM, COOKS

Culinary Cues

Every restaurant and food related business is crying the same blues: “Where are the great employees?” You can aspire to be whatever you want to be in the food business – it just takes a few key decisions on your part. There truly has never been a better time to be engaged in the business of food, than right now.

Coaching 416