Modern Restaurant Management

MARCH 31, 2021

Successful restaurants will create a customer experience that features abundance and the elevated hospitality that will make the experience memorable. Employees should be coached on how to establish connections, which can be difficult through masks and distance. Elevating Hospitality. The Human Touch. Fulfilling Other Needs.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Modern Restaurant Management

NOVEMBER 8, 2022

Workers’ compensation data shows an uptick in the number of new employees injured on the job, especially in the hospitality and food service industries. Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire. New Employees Have More On-the-Job Injuries.

Management 504

Management Management Food Safety Hiring 504

EATER

SEPTEMBER 6, 2023

Courtney Johnson and Sam Rollins are currently in training. They’re meeting with a team of coaches to finesse their routines. They’re spending their days practicing the same moves over and over. They’re reminding themselves to keep calm and focused when performing in front of an audience.

Training 350

Training 2010 Consumer Goods 2013 350

7 Shifts

JUNE 3, 2022

As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. The Solution: Create a training program.

Tip Distribution 397

Tip Distribution Email Marketing Communication Coaching 397

Modern Restaurant Management

FEBRUARY 28, 2020

San Diego Entrepreneur and Mission Beach area residentn Brad Hunter is disrupting the luxury hospitality industry with an entirely uncharted concept: AQUAlounge , an floating nautical experience slated to debut in San Diego, California in fall of 2020. Charities include hospitals, youth organizations, food banks and more.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Embrace the Suck

JANUARY 20, 2021

This goes back to embracing what “hospitality” really means: you’re the host to others’ experiences. We love to throw around the word “hospitality” in reference to our guests in this industry. I have a rule that all my coaching clients must follow: 100% Thank U’s. Why is that important?

Recruiting 384

Recruiting Coaching Hiring Take-out 384

Modern Restaurant Management

APRIL 27, 2020

Business consulting and coaching on topics including how to drive improved order volume leveraging social media and the web, creating new family-style meals and packages for take-out, and customer service for curbside pickup and take-out orders. Automated and streamlined collection and remittance of city/county/state sales and use tax.

Mobile Ordering 494

Mobile Ordering Webinar Loyalty Program Online Ordering 494

Modern Restaurant Management

APRIL 27, 2020

Business consulting and coaching on topics including how to drive improved order volume leveraging social media and the web, creating new family-style meals and packages for take-out, and customer service for curbside pickup and take-out orders. Automated and streamlined collection and remittance of city/county/state sales and use tax.

Webinar 463

Webinar Loyalty Program Online Ordering Social Media 463

Culinary Cues

SEPTEMBER 20, 2020

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. PLAN BETTER – TRAIN HARDER. Create a Team Built to Win. Well-run organizations – in this case a kitchen, are built to win. It’s hard to argue with that logic.

Fine Dining 450

Fine Dining Coaching Dine-in Café 450

Modern Restaurant Management

MARCH 10, 2020

In response to Coronavirus concerns: Danny Meyer tweeted that The Modern would be closed for a day and every inch sanitized after a guest tested positive for COVID-19, despite being told by the NYS Health Commissioner says no risk of transmission; “Team & guests come first,” the hospitality leader concluded.

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

Embrace the Suck

MAY 24, 2023

This means internalizing the essence of hospitality. To assemble a high-performance team, you need to perpetually be recruiting, marketing, training, and learning. With access to our comprehensive online training library, you can start earning more while working less in your restaurant.

Recruiting 335

Recruiting Hiring Coaching Customer Experience 335

Ken Burgin

DECEMBER 8, 2021

In this episode, I talk with team culture and facilitation expert Leanne Hughes about how to use facilitation skills to overcome some of the hesitation attached to restaurant, cafe and foodservice training. We went deep on the skills of a facilitator, and how this could be a great career extension for many people working in hospitality today.

Training 113

Training Hospitality Coaching Website Management 113

Culinary Cues

MARCH 3, 2024

The restaurant business is part of a wonderful industry of hospitality filled with great people doing extraordinary work as a team. Let’s work together to heal the wounds and do the collaborative, creative, and honest work of the cook and server. PICTURE: The well led kitchen team of the Balsams Resort in its heyday.

Leadership 447

Leadership Restaurant Law Social Media Sports 447

Embrace the Suck

APRIL 16, 2021

When I am coaching a client, I love to sit in the dining room and just listen. I always give the same answer even after 12 years as The Restaurant Coach. When you take care of the team and invest in making them better.constant training, growth, and opportunities.that trickles down to create a culture of true hospitality.

Coaching 239

Coaching Social Media Hospitality Take-out 239

Culinary Cues

SEPTEMBER 1, 2023

Are we promoting the subtle background noise of sizzling steaks, a few dings from pots and pans, and the expeditor calmly coaching the team of line cooks? It is the hospitality in the restaurant experience. What about the sounds of the kitchen? The right balance is critical and worth hiring sound technicians to design early on.

Fine Dining 409

Fine Dining Dine-in Front of House Design 409

Modern Restaurant Management

AUGUST 19, 2020

Plamondon Companies is celebrating 40 years of business in the hospitality industry. They both went through a management training program. They expanded their business into the lodging side of hospitality, opening their first hotel, a Fairfield Inn by Marriott, in Frederick in 1996. Plamondon Celebrates 40 Years.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

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 Those left at Submarine Hospitality, including McFadden, saw the shutdown and the public call-out as an opportunity to change.

Leadership 274

Leadership Website Management Social Media Hospitality 274

7 Shifts

OCTOBER 16, 2023

7shifts set out to solve this industry challenge by building a true all-in-one app that serves the entire restaurant employee lifecycle from hiring, training, and scheduling to paying and retaining. Well-trained and engaged staff contribute to better customer satisfaction. Train A restaurant operator has an ever-expanding to-do list.

Tip Distribution 221

Tip Distribution Document Hiring Training 221

Embrace the Suck

APRIL 18, 2022

Many of my clients when they first start my coaching program do a big sales number. So much so that many of the younger generations does not see the hospitality industry as a good career choice. Over the last 12 years of being The Restaurant Coach™?, Example: Sweetgreens, Union Square Hospitality.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

Modern Restaurant Management

OCTOBER 16, 2019

Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level. This new offering from Rouxbe comes at the right time, as there is a significant need for an industry-wide training option on the key fundamentals of plant-based cooking.” ” Presto's New Vision. Pared in Philly.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Future Food

MARCH 5, 2019

Customers Demand Authentic Hospitality Experiences - Every time Let’s start off by saying that commercial hospitality is everywhere we look. These are not always delivered due to poor staff training and supervision and as such, customer facing staff require coaching continually.

Customer Experience 99

Customer Experience Hospitality Coaching Customer Service 99

Gecko Hospitality

MARCH 10, 2023

Sticking to Traditional Work Hours: The hospitality industry is an ever-changing industry. People Leave Because of Leaders and Managers Becoming a successful leader in hospitality management is no small feat. Why would someone leave their hospitality position? The hospitality industry is full of great leaders.

Hospitality 94

Hospitality Leadership Coaching Seminar 94

Xtra Chef

OCTOBER 21, 2020

I was fortunate to experience the benefits of culture-building several times during my career in hospitality. Investing in training that teaches managers how to manage the culture is essential. For more coaching and training tips, visit my website ! This is no small order.

Coaching 133

Coaching Leadership Website Management Download 133

7 Shifts

MARCH 29, 2023

Anthony Valletta has had an extensive career in the hospitality business. He joined us on the Pre-Shift podcast to chat about bartaco's embrace of tech, their unique approach to training and career development, radical wage structure, and how all of those practices have them poised for growth in 2023.

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

Bar and Restaurant Coach

AUGUST 1, 2019

Today we’re talking specifically to Baby Boomers, Gen X, and Millennials who (for the most part) will be hiring, training, and managing this new generation. What You Need to Know When Hiring, Training, and Managing Gen Z Employees. Welcome back to Part 2 of our 3-part series on Generation Z (aka iGen). Super Short Attention Span.

Hospitality 95

Hospitality Employee Relations Hiring Coaching 95

Ken Burgin

MARCH 27, 2022

It’s a big ask, especially when they may not have had training beyond hands-on experience with another chef. Topics they discussed: How to train people in ‘financial literacy’ and a better understanding of numbers – what does that mean each day for most restaurants or cafes?

Design 113

Design Menu Management Management 113

The Rail

OCTOBER 3, 2024

Annually, there are about 48 million cases of foodborne illness a year, and more than a hundred thousand customers get hospitalized as a result. Because foodborne illness is so prevalent, and the consequences so severe, every member of your staff should be trained on the basics of food safety.

Food Safety 130

Food Safety Front of House Kitchen Safety Food 130

Modern Restaurant Management

MAY 28, 2021

” Owners of the four new Biscuit Belly franchise locations in Birmingham and Huntsville is Power Brands Hospitality Group (“PBHG”). “They have great leadership, great employees, great food, a growing iconic brand with a culture of hospitality and authenticity. What’s not to get excited about?

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

Ken Burgin

JUNE 19, 2022

Ken Burgin interviewed Liz Perkins from The Hospitality Company on this very interesting topic – she has a background as a chef and business owner. Liz now coaches hospitality operators on how to make the best use of the digital management tools available, and master the critical numbers that show business performance and success.

Management 113

Management Management Coaching Hospitality 113

Modern Restaurant Management

DECEMBER 12, 2019

Erik Mallon will serve as Senior Director of Franchise Development, and Jim Hicks assumes the role of Director of Operational Services and Training. Black Bear Diner hired Joe Adney as Chief Marketing Officer and Camille Chavez as Vice President of Training and Development. " Black Bear Diner Adds CMO. ” Camille Chavez. .

Franchise 275

Franchise Franchising Loyalty Program Book 275

Chowly

MARCH 28, 2024

Introduction In our recent conversation with Matt Rolfe , an experienced hospitality leadership coach, we explored strategies for improving restaurant profitability through transformative leadership and behavioral coaching. It’s essential for restaurants to create real-world experiences that reflect their brand narrative.

Leadership 81

Leadership Coaching Sustainability Customer Experience 81

Ken Burgin

DECEMBER 7, 2020

Hospitality is a popular subject, and your teamwork with dedicated teachers will mean you are the first to hear about the best students. Jump onto the training bandwagon. It won’t take long to find a training provider who will support with supervision, materials and even a subsidy. Build a relationship with the local schoo l.

Recruiting 88

Recruiting Advertising Coaching Social Media 88

Modern Restaurant Management

JANUARY 17, 2020

for six years before starting his own executive coaching and consulting business, Incisive Consulting, LLC, in 2018. “Our efforts have been focused on building a scalable foundation to support our aggressive growth strategy, while ensuring we stay true to the brand’s heritage of hospitality, quality and operational excellence.

Franchise 340

Franchise Franchising 2020 Leadership 340

Modern Restaurant Management

JULY 30, 2021

. “Crimson Cup supports coffee shop owners at every step – from scouting a profitable location and writing a coffee shop business plan to planning a menu, choosing equipment, hiring staff and providing comprehensive training," Ubert said.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Bar and Restaurant Coach

SEPTEMBER 13, 2019

A handful of viewers who watch these “save my store” shows will be able to see through the drama-soaked episodes and learn from a common thread: That most businesses in the hospitality industry run into trouble when they don’t focus on (to name a few): liquor inventory control. staff & management training and responsibilities.

Bar 77

Bar Audits Coaching Inventory 77

360Training

JULY 23, 2020

Training and Development: You Need Both. When you train your employees, you teach them how to follow specific procedures. Training and development can be the keys to higher staff retention, higher customer satisfaction, and better food safety. Training Reduces Management Turnover. Both are important. less turnover.

Coaching 78

Coaching Leadership Food Safety Kitchen Safety 78

Crunchtime

FEBRUARY 21, 2022

When vacancies occur, many hospitality businesses dive into a mad scramble to fill the position as quickly as possible, often settling for less-than-ideal external candidates or promoting internal employees before they’re ready. General Manager : Did you know that as many as 35 percent of newly promoted general managers fail?

Leadership 78

Leadership Employee Relations Training Coaching 78