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

7 Shifts

AUGUST 19, 2020

In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Break down roles and responsibilities into teams, so you’ll have a server training manual , as well as one for bartenders and kitchen staff. Write your training guide as you’d coach them in person.)

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Modern Restaurant Management

JULY 30, 2021

We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” 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

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. Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago.

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

The Rail

OCTOBER 3, 2024

By Indiana Lee, Contributor The old idiom “a team is only as strong as its weakest link” is shown to its fullest extent in the food service industry. If every member of the team isn’t firing on all cylinders and seamlessly working together, orders are delayed, customer satisfaction drops, and the restaurant’s reputation can take a hit.

Food Safety 130

Food Safety Front of House Kitchen Safety Food 130

Cheetah

MAY 11, 2021

To comply with the requirements, make sure you abide by the Social Distancing Protocol and Health and Safety Plan checklists and post the appropriate signage ( required posters ). kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.) Outdoor service distancing guidelines are still in place.

Back of House 148

Back of House Front of House Food Supply Coaching 148

Sante

JANUARY 26, 2020

Enjoy the big game at a new eatery or acclaimed restaurant with stellar food & drink specials in Miami on Super Bowl Sunday! Half Yard Special – Order two, get one free – ($17 each). The restaurant offers diners modern French cuisine served at a signature 34-seat dining counter that faces directly into the open kitchen.

Dine-in 147

Dine-in Hotels Bar Fine Dining 147

Xtra Chef

NOVEMBER 13, 2019

Eventually, I’d become an executive chef, running kitchens at some of the busiest restaurants in New York, Philadelphia, and the Bahamas. I’d given him an order and he didn’t follow it. It’s time to bring kindness to the kitchen. Working in a kitchen is incredibly demanding. You get burned. You get cut. Nurture them.

Coaching 104

Coaching Kitchen Safety 2009 Small Business 104

Ken Burgin

AUGUST 1, 2023

Some of the ways to use these situations for training and coaching… Let people choose the one they want to answer and give them 5 minutes to make notes and prepare their answers. Ask people from one department to suggest a solution for another department eg front of house suggests the solution for a kitchen problem.

Training 60

Training Management Management Kitchen Safety 60

Apicbase

MAY 30, 2024

It’s an all-in-one tool that supercharges every aspect of your restaurant’s performance, from order accuracy to customer loyalty, and even helps you increase profit margins. The hardware includes user-friendly terminals or tablets with high-resolution touchscreens for easy order-taking. How exactly does it do that?

POS 52

POS Inventory Cash Management Point of Sale 52

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Asking the appropriate kitchen manager interview questions can reveal whether a candidate has the experience, skills, and abilities that your restaurant needs. How do you handle complaints about food quality from customers?

Back of House 195

Back of House Management Management Operations 195

Modern Restaurant Management

NOVEMBER 19, 2020

Together, the initiative supported the food and beverage community by providing more than 500,000 freshly cooked meals and much needed supplies across 19 relief kitchens nationwide. Sharebite launched Sharebite Stations, a streamlined, post-COVID compliant solution for facilitating contactless food delivery at offices.

Mobile Ordering 367

Mobile Ordering Kitchen Safety Online Ordering Coaching 367

Modern Restaurant Management

JULY 27, 2020

In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Yelp Sees COVID Effect. ” Increased Consumer Activity in May Correlates with Increased COVID-19 Cases in June.

Franchise 443

Franchise Franchising Mobile Ordering Kitchen Safety 443

Modern Restaurant Management

JANUARY 22, 2021

Golden Chick’s modular restaurant design will feature a drive-thru as well as an area for online order pick-ups in a 1,920-square-foot space. A 1,400-square foot model without interior seating is also currently in development and will be equipped with a drive-thru and walk-up order window. Army Officer.

Franchise 508

Franchise Franchising 2020 2021 508

Modern Restaurant Management

JUNE 3, 2021

Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. ” Highlights from the report include: Fast Food.

2021 474

2021 Fast Casual Mobile Ordering Guest Recovery 474

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.

Audits 457

Audits Food Safety Kitchen Safety Coaching 457

7 Shifts

JANUARY 26, 2021

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. For both safety and ease, there isn’t a better option. diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic.

2021 370

2021 Front of House Social Media Back of House 370

Modern Restaurant Management

OCTOBER 31, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. Order for Pickup Stats. National Menu Trends. The ‘NOW’ Economy.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

EATER

DECEMBER 22, 2020

Eater reached out to some of our favorite noteworthy people to learn what and where they ate in 2020, from their kitchens to restaurant patios and beyond. Have you been ordering out more? What’s your go-to takeout order and where is it from? Have you been ordering out more? Have you been ordering out more?

2020 261

2020 Fine Dining Food Order Dine-in 261

Culinary Cues

MAY 26, 2020

Shouldn’t we be doing the same in restaurant kitchens? Where is the leadership coaching on that? [] WE ARE ALL IN THIS TOGETHER: Yep – I have heard that many times before – so why does it feel like we are on our own? Why is each restaurant struggling with how to manage the need for safety vs. the need to generate revenue?

Kitchen Safety 313

Kitchen Safety Food Safety Leadership Front of House 313

Modern Restaurant Management

MAY 5, 2020

Cheetah, an e-commerce platform offering contactless pickup and delivery of food and supplies, closed $36M in Series B funding led by Eclipse Ventures, with participation from ICONIQ Capital, Hanaco Ventures, and Floodgate Fund. who provided business advisory and restructuring services. Cheetah Secures Funding.

Guest Recovery 305

Guest Recovery Food Safety Loyalty Program Point of Sale 305

Modern Restaurant Management

JUNE 8, 2020

US Foods Holding Corp. The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety guidance posters as well as resource guides to navigate state and local COVID-19 reopening requirements and help create a safer environment for staff and customers alike. . Free Reopening Kits.

Guest Recovery 386

Guest Recovery Food Safety Employee Relations Mobile Ordering 386

EATER

MARCH 14, 2022

Along with being a beloved Bake-Off contestant, Ebuehi is a food stylist, and her styling talents are on display A Good Day to Bake. Taken another, the phrase could mean that Ital as a cuisine is also alive, evolving alongside other Jamaican foods, especially in the diaspora. Korean American: Food That Tastes Like Home.

2022 246

2022 Book Travel Take-out 246