Modern Restaurant Management

APRIL 27, 2020

" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. Also launching today, is a special edition of the company’s Food Fanatics magazine. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

APRIL 27, 2020

" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. Also launching today, is a special edition of the company’s Food Fanatics magazine. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Culinary Cues

APRIL 13, 2022

Centuries ago, nutrition was not a science, but rather the body’s divining rod pointing to specific foods that it required, and a stroke of luck. It is a question that is rarely vocalized, but often considered by cooks and consumers when they make food choices. It is a choice that cooks have a responsibility to understand and address.

Coaching 442

Coaching Reference Food Order Customer Experience 442

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. Penalty #1: Delay of Game Want to increase ticket averages? Huddle up pre-shift with your servers and help them get their heads in the game.

Bar 474

Bar FOH Coaching Brewery 474

Modern Restaurant Management

JANUARY 8, 2021

Someone still has to prepare and cook food, serve it, clean counters, vacuum and mop, take orders and accomplish many other day-to-day restaurant tasks— typically in a small, enclosed space. For those who haven’t gone fully digital with their ordering system, now is the time to reconsider.

Technology 397

Technology Front of House Kitchen Safety Back of House 397

Modern Restaurant Management

MARCH 31, 2021

Employees should be coached on how to establish connections, which can be difficult through masks and distance. On the other hand, our society has also become very comfortable with ordering online and receiving contactless home or curbside delivery.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

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

Culinary Cues

MAY 5, 2021

The quality of your food wasn’t there last night – where were you?” “You You missed your budgeted profit again and your food cost was too high – why weren’t you here for every shift last week?” Occupancy rates are way down – what have you been doing?” So, what is the solution?

Hotels 473

Hotels Employee Relations Coaching Training 473

Modern Restaurant Management

FEBRUARY 28, 2020

“The area has the best year-round weather in the country, a lively hospitality scene, and breathtaking bay views, yet there are no viable options for enjoying great food, drink and entertainment on the water…it feels like a very exciting opportunity.” Charities include hospitals, youth organizations, food banks and more.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

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. In order to effectively engage with these workers, it is important to meet them where they are and connect in the ways that matter most to them.

Mobile Ordering 493

Mobile Ordering Online Ordering Customer Experience Communication 493

Culinary Cues

MARCH 4, 2022

That line cook may be able to work faster, organize multiple tasks better, and tap into that adrenaline far better than you, but they still lack the experience to plan, create, coach, and problem-solve like you. Food cost is way too high – the senior chef has faced that problem numerous times.

Coaching 474

Coaching Training Fine Dining Article 474

Modern Restaurant Management

MARCH 2, 2023

“Complexity is the enemy of execution,” according to business and life coach and author Tony Robbins. Can they order goods or services from their phone? Will you deliver the drinks, food, or services to their location on your property? They expect payment-related rewards and loyalty programs every time they transact.

Operations 410

Operations Loyalty Program Mobile Ordering Consumer Goods 410

Embrace the Suck

JANUARY 20, 2021

In order to start winning the war with talent, you must treat them better. I have a rule that all my coaching clients must follow: 100% Thank U’s. Give all those great pictures of your food and drinks you post to social media a rest every now and then. We need to apply that same enthusiasm towards our teams!

Recruiting 384

Recruiting Coaching Hiring Take-out 384

7 Shifts

OCTOBER 1, 2024

These days, a restaurant's reputation is built on more than the taste of its food. Food quality Food quality plays a big role in your customer’s experience. Serving fresh, delicious, and well-prepared food can make a big difference in how customers perceive your restaurant. Presentation also matters.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

Modern Restaurant Management

MARCH 10, 2020

The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety.

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

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

Embrace the Suck

JANUARY 13, 2021

Now, before you say, “ But Coach, you are an anomaly and my situation is different.” I have coached thousands of independent restaurant owners like you to seek that elusive state of finally breaking free from your restaurant running you. The food and service are amazing. ” Hold that thought for a second.

Coaching 360

Coaching Back of House Front of House Take-out 360

Modern Restaurant Management

AUGUST 19, 2020

In addition to allowing a safer, hands-free payment method, the system has been shown to make the ordering process quicker and more efficient. US Foods Ghost Kitchens. US Foods Holding Corp. US Foods Holding Corp.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

DECEMBER 19, 2022

After exploring wine and home bartending during the pandemic, consumers are now more educated than ever before when it comes to ordering drinks at a restaurant. It is their unique perspective, combined with the continued coaching of their experienced peers that continues to drive our industry to new heights moving forward.

Bar 474

Bar 2023 Back of House Coaching 474

7 Shifts

AUGUST 26, 2021

Restaurant & Retail Revel(ations) by Revel Systems brings you a wealth of business insights and best practices from tenured leaders in the food, beverage and retail industry. Begin your podcast listening with this episode on digital ordering and payment , featuring Steve Simoni, CEO at Bbot. The Restaurant Coach.

Coaching 195

Coaching Website Management Email Marketing Retail 195

7 Shifts

AUGUST 19, 2020

In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Write your training guide as you’d coach them in person.) Include info on how to edit and delete orders, amend bills, communicate with the kitchen, and other tips you may have in place) Shift scheduling onboarding.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Culinary Cues

FEBRUARY 20, 2024

Playing conservative may win an occasional baseball or football game, but it rarely inspires the players, coaches, or spectators. I’ve ordered the same thing every Friday for the past ten years!” Are guests pausing their conversation to look at the plate of food in front of them and say, WOW? Kudos to all involved – you did it!

Coaching 442

Coaching Small Business Café Entertainment 442

EATER

MARCH 11, 2024

Fortunately, your friends at Eater are here to help: Life Coach is a series of simple guides to the arcane rituals of modern dining. They try to lock you into ordering for yourself. If you want to order like an Eater staffer, remember: Everything is a shared plate if you believe in yourself. Is this food meant to comfort?

Ordering 313

Ordering Dietary Restrictions Fine Dining Coaching 313

Embrace the Suck

JUNE 18, 2021

With a never-ending list of things to be done and decisions to be made, one of the greatest challenges we all face as business owners is knowing which of the many things on our plate we should prioritize in order to move our business forward and achieve our goals faster. Get your strategic plan in order. Turnover is extremely low.

Leadership 354

Leadership Small Business Coaching Marketing 354

Culinary Cues

MARCH 3, 2024

Or “See if you can find the cooler expander, we have a larger order coming in.” We even boast an informal initiation period where new employees are given conflicting directions, inaccurate details on the work to be done, or even sent on wild goose-chases just to embarrass them and see if they can take it. “Go

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Embrace the Suck

DECEMBER 25, 2019

You have a major food distributor in your market that you are probably buying from. It could be Sysco, US Foods, Performance Food Group, Ben E. Keith, Shamrock Foods, Gordon FoodService or another regional brand. You see foodservice distributors are more in the transportation business than the food business.

Food Truck 296

Food Truck Food Tip Distribution Audits 296

EATER

MARCH 10, 2021

The incident allegedly occurred at a “self-improvement” seminar that her manager told her was required in order to be considered for promotion. She alleged that she paid out of pocket for the four-day program, which was administered by the company Alive Seminars and Coaching Academy but sponsored by Panda Express.

Seminar 321

Seminar Loyalty Program Workshop Coaching 321

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. And because our food travels so well, guests never have to choose between quality and convenience."

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

JULY 30, 2021

The partnership aligns Clean Juice’s core values of healthy, clean living with a focus on raising the nutritional and educational value of organic food and beverage choices available to consumers across the nation. There aren’t a lot of products that are transparent about what is in your food.”

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Embrace the Suck

MARCH 11, 2019

Tony: With me is Donald Burns, The Restaurant Coach™, named one of The Top 50 Restaurant Experts to Follow and one of 23 Inspiring Hospitality Experts to Follow on Twitter. The biggest area of growth is delivery and online ordering. Because as you know everyone has a mobile phone and everyone is now an online food critic.

Leadership 212

Leadership Coaching Book Social Media 212

7 Shifts

JULY 25, 2024

No one's keen on working for someone who shouts orders from the sidelines. Kwini Reed Owner/Operator, Poppy & Seed, Poppy + Rose, Root of All Food Catering Reed emphasizes that teamwork, transparency, and mutual respect are key to a successful manager-employee dynamic in restaurants. But, it's gotta go both ways.

Management 221

Management Management Book Coaching 221

Embrace the Suck

APRIL 18, 2022

Many of my clients when they first start my coaching program do a big sales number. We believe that your food should be prepared in front of you so you can see our commitment to freshness and quality. We believe that your food shouldn’t contain chemicals of GMO’s. I should get on online ordering.

Recruiting 221

Recruiting Social Media Online Ordering Point of Sale 221

7 Shifts

SEPTEMBER 10, 2019

Elijah has a unique experience with 7shifts, moving as an employee being scheduled through the app, to being a manager scheduling his own employees with the app, all the way to Field Business Consultant, where he now coaches Clean Juice GMs on how to schedule efficiently. It's simple. 7shifts just makes it easy.”

Franchise 272

Franchise Franchising Seasonal Menu Management 272

Cheetah

MAY 11, 2021

kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.) Food and beverage hospitality certainly felt the impact as shortages in products like Heinz ketchup , bubble tea , and even meat and poultry exposed just how intricate the dependencies are. Stock Up on Inventory. Design a New Dine-in Experience.

Back of House 148

Back of House Front of House Food Supply Coaching 148

ChowNow

MARCH 10, 2021

When you’re researching online ordering providers like ChowNow for your restaurant, you’re bound to have questions. ChowNow builds restaurants their very own online ordering systems. One: We connect their online ordering to their profiles on the world’s most popular sites, like Google, TripAdvisor, Instagram, and more.

Online Ordering 195

Online Ordering Email Marketing Loyalty Program Website Management 195

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food.

Franchise 341

Franchise Franchising 2020 Leadership 341