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 518

Kitchen Safety Food Safety Cash Management Food Supply 518

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

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."

Franchising 475

Franchising Franchise Fast Casual Loyalty Program 475

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.

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Franchise Franchising 2020 Fast Casual 341

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 510

Franchise Franchising Fast Casual Point of Sale 510

Modern Restaurant Management

MARCH 13, 2020

“Matt and I have been fans of Moe’s for a long time and were attracted to the unique brand personality, culture, leadership, vision for the future and unit-level economics.” Customers and businesses also have the option to order Nathan’s Famous for catering via EZcater and Forkable.

Franchising 365

Franchising Franchise Customer Experience Customer Service 365

EATER

MAY 24, 2021

Joey Pham, who is now a baker and spiritual coach at their own business Flavor Supreme , started working at Fat Rice in 2014 as a line cook and says they were eventually driven away by Conlon’s bullying. “I Maybe this time, things would change. If Fat Rice needs to fall along with that system, I am ready for that.”.

Website Management 274

Website Management Leadership Social Media Hospitality 274

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

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.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

7 Shifts

MARCH 29, 2023

He started out at Darden Restaurants and has worked in executive leadership roles at Del Frisco's, Michael Mina and Birdcall before joining bartaco in 2021. Yeah, they were pioneers in a lot of ways of bringing tapas food to the States before it was really a style of dining. QR codes became mainstays in restaurants, surprisingly.

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Front of House Back of House Tip Distribution Coaching 195

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

Modern Restaurant Management

DECEMBER 12, 2019

31 by adding a First Book donation to their Pizza Hut orders, which will help provide grants to educators to purchase culturally relevant titles on the First Book Marketplace and allow First Book to work with publishers to bring new Stories For All titles to life in paperback. " Karamo Brown. ” Camille Chavez.

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Franchising Franchise Loyalty Program Book 275

Modern Restaurant Management

OCTOBER 21, 2019

The UK is Europe’s largest market for plant-based foods, valued at £470m versus $4.5 One in six food products launched in the UK in 2018 carried a vegan claim. Toronto's vibrant and diverse community paired with their innovative food scene makes for the perfect destination for our first location in Canada.

Retail 226

Retail Consumer Goods Point of Sale Seasonal Menu 226

Bar and Restaurant Coach

SEPTEMBER 13, 2019

It’s this stereotypical in-your-face persona that makes bar managers and owners throw on the brakes when approached by food and beverage consultants. The purpose of the shows are (in order): to create revenue for hosts through ads and product sponsorship. We invest a lot of time coaching your management and bartenders , too.

Bar 77

Bar Coaching Audits Inventory 77

Bar and Restaurant Coach

FEBRUARY 21, 2020

In hospitality, I think most of us might answer that question with, “We are in the business of delivering great food and drinks” But I would whole-heartedly disagree with that. Any bar, restaurant or taco truck can simply provide great food and drinks. Things that come to mind for me are: Food Prep (and all it entails).

Coaching 79

Coaching Social Media Food Truck Employee Relations 79

7 Shifts

JULY 6, 2023

I'm so concerned that our customers are going to come back, and in a month, or a year or three years, say 'Their food's not as good as it used to be'. And of course, including myself and our senior leadership team, we hire and off-board according to these values. What is food cost? And then we point to them. We are a new brand.

Employee Relations 195

Employee Relations Customer Experience Fast Casual Hiring 195

Xtra Chef

NOVEMBER 13, 2019

I’d given him an order and he didn’t follow it. Getting people to stay longer and perform at optimal levels starts with leadership — and chefs have the ability to foster collaborative, encouraging work environments. In football, legendary coaches have what they call a “coaching tree.” My staff looked around nervously.

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Coaching Kitchen Safety 2009 Small Business 104

Crunchtime

FEBRUARY 7, 2024

From how to set up the store before opening to how certain foods should be prepared to certain areas should be sanitized, having a standard way of doing things makes work more efficient and gives you confidence that employees will do work the right way even when you’re not there.

Operations 78

Operations Cash Management Audits Food Safety 78

Foodable

FEBRUARY 12, 2021

Three Key Points: Training and coaching women in confidence—as well as ensuring they have the necessary business and financial acumen—is key for changing the current male-to-female management statistics in the restaurant industry. There are opportunities in the industry to welcome women in leadership and lean on female perspectives.

2021 52

2021 Coaching Leadership Hospitality 52

Notch

SEPTEMBER 11, 2018

Are you part of a team that works together to make great food and work towards a shared vision for your restaurant? Or do you feel like there is a lack of vision and poor leadership that’s contributing to inconsistent food and unhappy diners? The best team in the world will get nowhere without quality leadership.

Leadership 52

Leadership Hiring Coaching Food Order 52

Notch

SEPTEMBER 11, 2018

Are you part of a team that works together to make great food and work towards a shared vision for your restaurant? Or do you feel like there is a lack of vision and poor leadership that’s contributing to inconsistent food and unhappy diners? The best team in the world will get nowhere without quality leadership.

Leadership 45

Leadership Hiring Coaching Food Order 45

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. How do you handle complaints about food quality from customers? Describe a situation where you had to adapt quickly to a change in the menu or a food supply issue. But how do you find the right person?

Back of House 195

Back of House Management Management Operations 195

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.

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Franchise Franchising 2020 2021 510

Modern Restaurant Management

JUNE 19, 2020

” Bloom’s most recent acquisition of SuperFi continues to fulfill its leadership strategy of conquering the WiFi marketing space by creating exceptional digital relationships between physical locations and their customers. Pre-COVID, companies provided food to employees and guests for meetings, events, or as a perk.

Food Safety 363

Food Safety Customer Experience Website Management Employee Relations 363

7 Shifts

JULY 12, 2023

She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. We need to be conscious and then Conscious Leadership. So we're going to start with Conscious Leadership.

Front of House 370

Front of House Back of House Take-out Book 370

Embrace the Suck

MARCH 27, 2020

Yet, their labor and food costs were high. There were consistency issues with the food. There can be a duality in leadership partnerships: one is an enabler and the other is the disciplinarian (good cop, bad cop mindset). They had already made some big changes in their leadership team already. Guests really happy.

Leadership 343

Leadership Cash Management Coaching Take-out 343

Embrace the Suck

JANUARY 24, 2022

Yet, their labor and food costs were high. There were consistency issues with the food. There can be a duality in leadership partnerships: one is an enabler and the other is the disciplinarian (good cop, bad cop mindset). They had already made some big changes in their leadership team already. Rave reviews. Oh, hell no!

Cash Management 259

Cash Management Leadership Take-out Coaching 259

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). Seriously, in order to get ahead of the competition, you must know what your natural strengths are. Mistake #7: They don’t know their theoretical and actual food cost. So that is why we need to know actual food costs. Everything you can!

Coaching 337

Coaching Training Social Media Take-out 337

7 Shifts

MARCH 31, 2023

With rising food and labor costs, how can you prioritize the working conditions for your team so they stick around? How does the food get on the plate? Use tech to save time When you or your managers are bogged down with administrative tasks, it’s hard to make time for check-ins or coaching with staff. Try 7shifts for Free 2.

Hiring 195

Hiring Front of House Back of House Document 195

The Restaurant Coach University

JANUARY 29, 2017

The standards have dropped, the guest now gets inconsistent food, and your online reviews are hot and cold. The common thread in this bad recipe is lack of vision and poor leadership. You need to understand millennials in order to manage them properly. A recipe for failure. Your choice. It’s your mindset.

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Modern Restaurant Management

NOVEMBER 24, 2021

The brand has been able to create an entirely new category of menu items, transforming the familiar comfort food of chicken and waffles into its photo-worthy and on-the-go staple. “Staten Island and Queens have booming food scenes, and we can’t wait to share our amazing dumplings with these communities.” Louis Area.

Franchising 445

Franchising Franchise Loyalty Program 2022 445

Culinary Cues

MAY 26, 2020

So the question is – where is the leadership in building such a plan? Where is the real leadership from professional organizations and from the communities where those restaurants reside? OK – so that doesn’t help much unless we have a plan, a plan that everyone buys into, and a plan that shows hope on both fronts.

Kitchen Safety 313

Kitchen Safety Food Safety Leadership Front of House 313

Modern Restaurant Management

JUNE 8, 2020

US Foods Holding Corp. “Independent restaurants are an invaluable part of our local communities and we are committed to helping these businesses reopen, rebound and thrive,” said Andrew Iacobucci, chief merchandising officer, US Foods. Free Reopening Kits. Recovery Roadmap.

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Guest Recovery Food Safety Employee Relations Mobile Ordering 388