Modern Restaurant Management

OCTOBER 23, 2020

A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. Do not assume that your new hires will already know how to give the kind of customer service that you are looking for. Coach your new hire on some relevant examples of this.

Communication 446

Communication Training Dietary Restrictions Customer Service 446

Modern Restaurant Management

MAY 13, 2025

I didn’t want this sticker popping up in my emoji menu every time I scrolled through, but no matter what I tried, I couldn’t get rid of it. Instead of “tough love,” frame feedback as coaching. Someone sent me a sticker the other day over text, and I somehow saved it to my phone. " None taken.

Leadership 251

Leadership Hospitality Coaching 2024 251

Embrace the Suck

FEBRUARY 12, 2020

I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! Bad hiring is a disease. I think Uber is hiring. very expensive hobby.

Coaching 337

Coaching Email Marketing Communication Workshop 337

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Breakfast and lunch mobile carts offering meal options at remote service locations. Byron Duncan.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Culinary Cues

AUGUST 31, 2020

The power of leadership comes with tremendous responsibility to listen, treat others with respect, study an issue and avoid making rash decisions, and an understanding that his or her role is that of guide, coach, and mentor – not dictator. [] LACK OF EMPATHY. How will you respond if any of these realities knock on your door?

Leadership 471

Leadership Point of Sale Training Coaching 471

Culinary Cues

SEPTEMBER 1, 2023

When planning menu items how much attention is paid to the combination of smells on the plate? We know that music can enhance a good time out on the town, but have we paid adequate attention to the type of music and sound level as it applies to the menu concept? What about the sounds of the kitchen?

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

7 Shifts

JULY 29, 2021

Announcements in the Team Communication App may let the team know when there's a new coffee release, if there are any pricing menu changes and more. Some people from the café; applied and we hired one of them. The team will also use the logbook as a staff journal, to keep updated on a team member's coaching and progress.

Communication 370

Communication Employee Relations Coaching 2014 370

Embrace the Suck

JUNE 18, 2021

They do start to train people better than the bad restaurants, yet their training system is still outdated and is usually only done when someone is hired. They understand menu engineering, market positioning, and have crafted a brand story that they share with their team and their guests. IF YOU’RE STRUGGLING.

Leadership 354

Leadership Small Business Coaching Marketing 354

7 Shifts

AUGUST 19, 2020

As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. Write your training guide as you’d coach them in person.) Customer service The perfect location and unique menu mean nothing if your service is below par.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

Embrace the Suck

JUNE 13, 2022

Hiring is the gatekeeper that protects that culture. In my coaching programs, we follow the 70:20:10 method for training (known as blended learning). Framework (Product) = Menu + Marketing. Framework (Product) = Menu + Marketing. Not knowing the cost of everything on your menus is the number two sin I see in restaurants.

Back of House 44

Back of House Food Truck Point of Sale Take-out 44

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. Leveraging US Foods’ knowledge and support in building and creating strong brands and digital marketing. ” DoorDash Partners with NBA.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Seating 515

Modern Restaurant Management

OCTOBER 21, 2019

The conference will cater to three key audience groups; Business Professionals – Including retailers, restauranteurs, institutional foodservice operators, distributors, investors and brands focused on accelerating the adoption and expansion of plant-based products and options onto store shelves and restaurant menus. to $12.99.

Retail 226

Retail Consumer Goods Point of Sale Seasonal Menu 226

Modern Restaurant Management

DECEMBER 12, 2019

"The five existing cafes we have in Colorado have quickly become fan favorites, and the active communities here have continued to gravitate towards our better-for-you menu items. Nathan’s Famous, Inc, hired two industry veterans, Erik Mallon and Jim Hicks, to bolster its franchise sales and development teams.

Franchising 275

Franchising Franchise Loyalty Program Book 275

Modern Restaurant Management

JULY 30, 2021

In addition to a bold brand and innovative menu with unique takes on Indian Street Food, Curry Up Now offers franchisees industry-leading unit economics. While they are different in their offerings and menus, they share the focus on ensuring all menu items are ‘Memorable, Craveable and Instagrammable.’

Franchising 508

Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

The Restaurant Coach University

SEPTEMBER 10, 2017

Because what I want to do is offer you some advice on how to select the best business coaching for your restaurant. What do you want to look for in a business coaches? I see so many business coaches in the market today have never actually owned their own restaurants. In fact, 95% of business coaches focus on systems.

Coaching 79

Coaching Take-out Marketing Hiring 79

7 Shifts

JULY 6, 2023

But they make their first appearance in the application and hiring process. And of course, including myself and our senior leadership team, we hire and off-board according to these values. You haven't been hired yet. Well, think about your values as a person. You have them, whether you have them written on your wall or not.

Employee Relations 195

Employee Relations Customer Experience Fast Casual Hiring 195

Lavu

NOVEMBER 8, 2019

Even if you hire outside accountancy assistance, it’s wise to have a strong understanding of the basic accounting practices for restaurants. See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. 5 Concepts of Restaurant Accounting.

Management 101

Management Management Food Truck Cash Management 101

Marketing4Restaurants

DECEMBER 22, 2019

7 Steps For Menu Engineering In Your Restaurant. Menu Engineering in the podcast is defined as a multidisciplinary approach to maximize the profits of the food and beverages sold in your restaurant. An in-depth talk on how to hire great managers and the number of managers needed for different times and days of the week.

2020 98

2020 Tip Distribution Email Marketing Fast Casual 98

Next Restaurants

JUNE 30, 2021

If you conclude a franchise agreement , then this network most likely has a coach who will bring you up to date and can help you through the entire process. I recommend collecting statistics on popular and little-demanded formats, menu options, and ingredients. They will help you to optimize the menu.

Bar 103

Bar Seasonal Menu Advertising Restaurant Law 103

Rocket Fuel

MAY 12, 2022

Schedule time to monitor new hires’ progress using KPIs . Operational metrics can help you understand how your new hires are performing. Check your metrics on your reporting tools, like Delaget Coach?and?Detect, Detect, to provide the data and guidance needed to identify meaningful coaching opportunities in just minutes. .

Coaching 52

Coaching Training Hiring 2021 52

Notch

SEPTEMBER 11, 2018

Hard question: Is your menu contributing to your success? Which restaurant would you rather go to for a meal: One that has an expansive menu so you can order a mediocre plate of whatever you want? Or one that has a smaller menu, focusing on making a few specialty dishes that consistently taste great? There’s a reason for that.

Leadership 52

Leadership Hiring Coaching Food Order 52

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. Think about how you can reallocate the cooking tasks or modify the menu temporarily to make it less overwhelming for the kitchen staff.

Training 60

Training Management Management Kitchen Safety 60

Notch

SEPTEMBER 11, 2018

Hard question: Is your menu contributing to your success? Which restaurant would you rather go to for a meal: One that has an expansive menu so you can order a mediocre plate of whatever you want? Or one that has a smaller menu, focusing on making a few specialty dishes that consistently taste great? There’s a reason for that.

Leadership 45

Leadership Hiring Coaching Food Order 45

Apicbase

MARCH 17, 2023

A solution like Apicbase connects the dots between menu engineering, online orders, production, and procurement. Then, leverage your most popular and profitable menu items for delivery and takeaway. Don’t be afraid to shorten and simplify your menu to make it work! First, take your brand online if you haven’t done so already.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Food Order 52

MBB Hospitality

APRIL 25, 2018

Save yourself a lot of headaches by hiring someone who has had previous hospitality experiences , especially in the niches you are hiring for. They can even help with menu creation and design and marketing strategies. MBB Management also specializes in restaurant and franchise consulting.

Hospitality 40

Hospitality Franchising Franchise Recruiting 40

MBB Hospitality

OCTOBER 2, 2019

Hiring a Management Consulting Company to Help. Our consultants can aid you in hiring personnel as well as increasing efficiency and quality and boosting up franchise sales. Some of our restaurant consulting services include menu design, staff training and food distribution. Be careful with this one.

Franchising 40

Franchising Franchise Employee Relations Travel 40

Modern Restaurant Management

NOVEMBER 5, 2019

Restaurants manage and deal with change daily – from menu changes to bringing on new employees. They hire, train, develop, and engage your customer facing team members. Team members no longer want command-and-control, top-down bosses – they want coaches. Not only do they manage change, they determine the labor.

Management 444

Management Management Coaching Customer Experience 444

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Describe a situation where you had to adapt quickly to a change in the menu or a food supply issue. Describe a situation where you had to adapt quickly to a change in the menu or a food supply issue.

Back of House 195

Back of House Management Management Operations 195

Culinary Cues

MARCH 22, 2023

No longer involved in the company she sold, Chef Silverton, is owner and operator of Mozza Restaurant where exceptional Northern Italian dishes are highlighted on the menu. Do we move from that perfect grilled cheese sandwich to another menu item? When offered, it quickly sells out because people are always drawn to perfection.

Coaching 463

Coaching Fine Dining Café Training 463

Modern Restaurant Management

JUNE 19, 2020

Black businesses hire Black, create Black products, give to Black causes and pass down assets to Black families.” On-site support through ongoing service visits and in-person coaching. It reduces the risk of exposure to both customers and staff by eliminating the need to touch menus and money. – Fast reordering.

Food Safety 362

Food Safety Customer Experience Website Management Employee Relations 362

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 have to do one or the other and it doesn't make sense to hire someone at Poppy + Rose when I can do this. And that all begins with hiring the right people. What are we going to do?

Front of House 370

Front of House Back of House Take-out Book 370

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). Mistake #6: They have an outdated hiring system (or worse) they panic hire. They have no system for hiring! We tend to hire for skill and forget the personality. Always hire for personality and then train the skills.

Coaching 337

Coaching Training Social Media Hiring 337

Embrace the Suck

MARCH 27, 2020

There is also an opportunity to rebuild your foundation (culture), strengthen your framework (systems, team, and menu), and fortify your functionality or profitability (marketing, strategy, and KPI management ). The owner side eluded me until I got a business coach who schooled me on how to build a brand and a business. It could be.

Leadership 343

Leadership Cash Management Coaching Take-out 343

The Restaurant Coach University

JANUARY 29, 2017

” Your Menu. Your menu must be a reflection of your brand. Great menus are three things: Approachable. Too many menus are designed by ego and not with the guest in mind. Your team needs to be able to execute the menu flawlessly and consistently. Your menu is your number one marketing and profitability tool.

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. At her first job as a server, she tried to show a new hire how to make a side salad. I turned to him in that moment and said, 'Name any item on that menu.'” Is there something in the hiring or recruiting process that leaves women out?

Leadership 195

Leadership FOH BOH Website Management 195

Embrace the Suck

JANUARY 24, 2022

There is also an opportunity to rebuild your foundation (culture and team), strengthen your framework (menu and marketing), and fortify your functionality or profitability (systems, strategy, and P&L optimization). The owner side eluded me until I got a business coach who schooled me on how to build a brand and a business.

Cash Management 259

Cash Management Leadership Take-out Coaching 259