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It’s Time to Redefine Restaurant Accountability Culture

Modern Restaurant Management

” Instead of: "Follow proper food safety procedures." " Try: "We commit to maintaining food safety standards because our guests' well-being is our top priority." Coaching Strategies and Tools This level of ownership comes from intentional coaching and trust-building.

Coaching 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 prepare your team for special events or holiday rushes? How do you ensure compliance with food safety and hygiene regulations?

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Where Safety Meets Satisfaction — Tips For COVID-Era Restaurateurs to Elevate Their Customer Offerings

Modern Restaurant Management

Safety and Normalcy. Then the same devices that make guests feel more secure, such as safety screens between booths, can be erected in a way that increases the feel of intimacy or privacy. Employees should be coached on how to establish connections, which can be difficult through masks and distance.

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Coronavirus: Restaurants Respond

Modern Restaurant Management

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. Eat healthier.” Cash is dirty.

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PPP Part Two and More News Restaurants Need to Know Now

Modern Restaurant Management

" 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. You can view the special issue here. Tips for pivoting to retail.

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A CHEF’S HARD DAY’S NIGHT

Culinary Cues

The chef is responsible for hiring, training, coaching, evaluating, and scheduling employees keeping in mind their skill level, personal issues and responsibilities, demands of specific positions in the kitchen (not everyone fits in every role), and an ever-changing influx of customers with their own demands.

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PPP Part Two and More Restaurants Need to Know Now

Modern Restaurant Management

" 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. You can view the special issue here. Tips for pivoting to retail.

Webinar 463