Culinary Cues

SEPTEMBER 1, 2023

For the past six months I have been committed to an exercise regimen thanks to my Apple Watch. Closing the rings of movement, exercise, and standing has been a goal since I first strapped on the watch, a goal that consumes my attention and cannot be broken for fear that I will simply fall off the pattern if the rings fail to close for one day.

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

7 Shifts

MARCH 31, 2023

“Take better care of your staff.” Some of us know that we should - but in between dealing with maintenance issues and hiring new employees, it can be hard enough to take care of yourself, let alone your staff. We’ve all heard it. How can you encourage them to care about the business and invest time and energy into their role?

Hiring 195

Hiring Front of House Back of House Document 195

Bottleneck Management

SEPTEMBER 2, 2021

Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager. The coaching is incomparable, especially with the help of Jordan, the Vice President of Operations. This is my career, and I love it.

Front of House 148

Front of House Website Management Coaching 2016 148

Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. You will take guest temperatures, if, and when, allowed. Here's some of their advice. Even though they have ?less

FOH 215

FOH Kitchen Safety BOH Food Safety 215

EATER

SEPTEMBER 13, 2023

Even apart from the grief and mourning that still hangs in the air, on a very practical and tangible level, the Environmental Protection Agency estimates it will take months just to clear away the literal toxic debris. Over the years it housed a saloon, stage, and movie theater. For some, it was simply home.

Front of House 133

Front of House Back of House Food Truck Dine-in 133

Culinary Cues

MAY 26, 2020

Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. Let’s assume, for a moment, that we actually are all in this together.

Kitchen Safety 267

Kitchen Safety Leadership Food Safety Front of House 267

Modern Restaurant Management

DECEMBER 16, 2021

Brooklyn Dumpling House just opened and they're already franchising the idea. We also foresee a lot of companies will redesign locations even further to maximize efficiency. Fortunately, we have exceeded in our efforts to reduce our footprint and maximize profitability to effectively operate our drive-thrus and maintain team productivity.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Embrace the Suck

DECEMBER 25, 2019

One thing you have to know up front is that their business is a lot like yours: uber-competitive! If you can reduce ticket times in your kitchen, reduce the time it takes to turn a table, and increase delivery without adding more staff. It the same concept that we use in restaurant work: full hands in, full hand out!

Food Truck 289

Food Truck Food Audits Tip Distribution 289

Goliath Consulting

JULY 28, 2020

Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). COVID-19 is redefining jobs (1). This skillset will hold more significance now during the COVID-19 pandemic.

Leadership 139

Leadership Employee Relations Front of House Communication 139

7 Shifts

JULY 12, 2023

She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. I kind of did it out of a self-serving type of thing where I was like, I never see him. "I I kind of did it out of a self-serving type of thing where I was like, I never see him. It served a purpose.

Front of House 370

Front of House Back of House Take-out Book 370

Restaurant365

APRIL 26, 2022

The hiring crunch is especially tough for back-of-house employees, such as line cooks and dishwashers, who historically have made lower wages than many front-of-house employees like servers. Check out Restaurant365’s free employee turnover calculator to determine how much turnover is costing your restaurant group.).

Hiring 78

Hiring Employee Relations Front of House Back of House 78

Restaurant Clicks

NOVEMBER 21, 2021

San Jose is also home to the Winchester Mystery House, a mansion the widow of gunmaker William Winchester constructed over many years. La Foret is a French restaurant housed in a storied building, once a boarding house during the California Gold Rush. Indeed, more than one million people live in the city. Make a Reservation.

Back of House 118

Back of House Online Ordering Front of House Seasonal Menu 118

EATER

NOVEMBER 30, 2021

Digital cookbooks have been a hard sell for big publishing houses, despite the promise of Amazon’s Kindle and other e-readers. And structured data like a list of ingredients can take up an entire screen while offering little context. She begrudgingly put the books back up, at least until all the recipes were duplicated on the site.

Food 79

Food Book Front of House Back of House 79

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

MARCH 17, 2023

People are dining out again in ever-increasing numbers. Because technology integration allows your business systems to talk, it improves communication between the kitchen and front-of-house staff. In addition, it automates back-of-house operations so your teams can focus on creating epic food and customer experiences.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Customer Service 52

Modern Restaurant Management

DECEMBER 17, 2020

Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals. When it came to ordering take-out, Gen Z led with 28 percent. Diners Show Holiday Spirit. Hassle-free holiday meals.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

Embrace the Suck

JANUARY 13, 2021

Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. Yet, here you are still slugging it out every single day doing battle on the front line. ” Hold that thought for a second. Two Restaurants: Two Mindsets.

Coaching 352

Coaching Back of House Front of House Training 352

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. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

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. As those changes were taking place and as the restaurant industry shifted, Valletta found himself drawn to what the team at bartaco was doing. What does your brand mean?

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

7 Shifts

JANUARY 5, 2022

On a human level, 7shifts encourages restaurateurs to take a more empathetic approach to scheduling their employees, since the task is significantly less stressful than traditional methods. The term “ restaurant technology " is thrown around a lot, and it's understandable why restaurant owners and employees are skeptical when they hear it.

Back of House 368

Back of House Point of Sale Front of House Coaching 368

7 Shifts

NOVEMBER 3, 2022

Amanda Cohen, chef and owner of New York City's Dirt Candy, is vocal about culinary lists and awards that leave out female chefs. Good to know that the grand old tradition of writing us out of the history of food is alive & well in 2020. The industry needs to do better to take care of its workers. She promptly quit.

Leadership 195

Leadership FOH BOH Website Management 195

Embrace the Suck

APRIL 18, 2022

There are also some that thrive (15%) and the elite few that drive their market (5%)… these top two categories came out of the pandemic stronger because they focused on the right things. Many of my clients when they first start my coaching program do a big sales number. Here’s where restaurant owners get off track.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

Hot Schedules

MAY 10, 2021

Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. So how do you stack your bench and coach your own team to maximum efficiency? We’ve got a few tips from the workforce management front office here at Fourth. User Network.

Hiring 147

Hiring Training Mobile Ordering Coaching 147

Modern Restaurant Management

NOVEMBER 19, 2020

In this edition of MRM News Bites, we feature restaurant community support endeavors, new tech and a little holiday fun. Supporting Independents. Ocean Spray Cranberries, Inc. launched the Ocean Spray Farmers for Chefs Alliance with the goal of helping as many qualifying independent restaurants as possible cover rent, utilities, and payroll costs.

Mobile Ordering 147

Mobile Ordering Kitchen Safety Online Ordering Coaching 147

Modern Restaurant Management

MARCH 6, 2020

Now more than ever, restaurant employees are taking their jobs seriously—and restaurants who don't offer employees the benefits of full-time corporate jobs are already seeing higher turnover. In-N-Out Burger extends benefits to its part-time employees. 2019 was the year of convenience in the restaurant business. Probably not.)

2020 206

2020 Coaching Front of House Customer Service 206

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. . "We The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

Restaurant365

JANUARY 13, 2021

This budget should lay out the larger goals, but it should also provide CoGS and labor data broken down by week, day, or even day part. Many people associate accountability as taking the blame if something goes wrong. Prime cost represents the two largest controllable costs for your restaurant – food and labor.

Management 78

Management Management Point of Sale Waste 78

Modern Restaurant Management

MARCH 13, 2020

In partnership with Matt Ailey, Founder of GenRock Capital Management, Matt Slaine, CEO of Quality Restaurant Group and Chris Grooms, Vice President of Quality Fresca, the restaurant group plans to roll out the updated brand design for the restaurants in the next 12-18 months. BWW Franchisee Acquisition Completed. per share in cash.

Franchise 145

Franchise Franchising Customer Experience Customer Service 145

Modern Restaurant Management

OCTOBER 31, 2019

Some key menu trends and takeaways include: If you’re not including substantial and delicious vegan options, you could be missing out on a lot of business. Some key menu trends and takeaways include: If you’re not including substantial and delicious vegan options, you could be missing out on a lot of business.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

JUNE 19, 2020

In this edition of MRM News Bites, we feature links for PPP Forgiveness, new Yelp features and more products and services for restaurant recovery. PPP Forgiveness Links and EZ App. Did not reduce the salaries or wages of their employees by more than 25 percent, and did not reduce the number or hours of their employees; OR.

Food Safety 145

Food Safety Customer Experience Website Management Employee Relations 145

Restaurant365

JANUARY 13, 2021

This budget should lay out the larger goals, but it should also provide CoGS and labor data broken down by week, day, or even day part. Many people associate accountability as taking the blame if something goes wrong. Prime cost represents the two largest controllable costs for your restaurant – food and labor.

Management 15

Management Management Point of Sale Waste 15

EATER

OCTOBER 21, 2021

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited. I spent the night seated at a table in the lounge car waiting for 6:30 a.m.

2005 122

2005 Back of House Training Dine-in 122