Culinary Cues

MAY 8, 2023

If a chef can manage a week or two here or there it will be at that rare time when business is off and even then, chefs are checking their email a few times a day to see what crisis is occurring while they try to relax. Five weeks’ vacation might be nice, although chefs probably wouldn’t know what to do with themselves for that long.

Kitchen Safety 428

Kitchen Safety Food Safety Coaching Training 428

Culinary Cues

JULY 23, 2023

Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. It is a juxtaposition that is nearly impossible to manage. To the owner/operator there are two things that define success: customer satisfaction and profit.

Guest Recovery 404

Guest Recovery Seasonal Menu Presentation Customer Experience 404

Modern Restaurant Management

DECEMBER 2, 2022

Restaurant managers are always looking for new ways to make the day-to-day process of running their business easier. One way to do this is by utilizing performance management techniques when evaluating staff to identify who is performing well, who may need some help and those who need letting go. Creating a Performance-Based Culture.

Management 186

Management Management Point of Sale Front of House 186

Culinary Cues

NOVEMBER 10, 2023

What changes might occur in your operation if everyone was required to sign their work and take public responsibility for it? What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?”

Seminar 355

Seminar Front of House Workshop Back of House 355

Crunchtime

FEBRUARY 7, 2024

Plus, 5 ways to improve compliance with standard operating procedures Whether you run a restaurant business with 500+ locations or a handful of convenience store locations, you know what work needs to be done – and how it should be done properly – to run your business effectively. What are standard operating procedures in restaurants?

Operations 78

Operations Audits Cash Management Food Safety 78

Modern Restaurant Management

MARCH 27, 2024

Retaining quality staff members is always a key challenge for restaurant operators. Greenberg is an internationally recognized speaker, author and coach with franchise clients that include McDonalds, Great Clips, GNC, RE/MAX, Smoothie King, Global Franchise Group and many more. Why write this book now? What they do own is the culture.

Coaching 106

Coaching Franchise Franchising Leadership 106

Modern Restaurant Management

JULY 10, 2023

In these traditionally in-person audits, inspectors often find issues that need to be corrected, and would tell the brand location’s operator what was wrong. The operator would then go correct the problems. Then, the COVID-19 pandemic changed the way brands audited. Then, the COVID-19 pandemic changed the way brands audited.

Audits 88

Audits Operations Coaching Food Safety 88

Ken Burgin

AUGUST 1, 2023

These are designed for training restaurant managers and head chefs in problem-solving and resource allocation. 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.

Training 60

Training Management Management Kitchen Safety 60

Culinary Cues

MARCH 4, 2022

We read the articles and listen to chefs and restaurateurs desperate to fill positions of line cook, sous chef, chef, manager, etc. That line cook may be able to work faster, organize multiple tasks better, and tap into that adrenaline far better than you, but they still lack the experience to plan, create, coach, and problem-solve like you.

Coaching 472

Coaching Training Fine Dining Article 472

7 Shifts

JUNE 3, 2022

According to Jim Taylor, a restaurant coach at BenchmarkSixty , restaurants can afford to pay employees more by looking for efficiencies in their productivity. Showcase your core values in your employee handbook, in new-hire training, on your company careers page. The Solution: Create a training program. Use Manager Log Books.

Tip Distribution 398

Tip Distribution Email Marketing Communication Coaching 398

Modern Restaurant Management

MARCH 2, 2023

“Complexity is the enemy of execution,” according to business and life coach and author Tony Robbins. Whether you own or operate a bar, restaurant, hotel, resort, casino, or sports venue, your ability to control costs and deliver a satisfying CX depends on many factors. Do you meet the expectations your marketing creates?

Operations 156

Operations Loyalty Program Mobile Ordering Consumer Goods 156

7 Shifts

JANUARY 31, 2023

Having strong employee retention means less time and money spent on hiring and training, less knowledge loss, increased productivity, and better customer service. You can also enable Shift Feedback to send automated post-shift surveys to your employees, helping you identify operational issues before they become problems.

Coaching 195

Coaching Training Book Customer Service 195

Modern Restaurant Management

NOVEMBER 5, 2019

Restaurants manage and deal with change daily – from menu changes to bringing on new employees. The one factor restaurants and other businesses consistently undervalue, or overlook, is the primary importance of front-line managers in steering employees through change. Not only do they manage change, they determine the labor.

Management 173

Management Management Coaching Customer Experience 173

Ken Burgin

JUNE 19, 2022

Management is a lot more than carrying a big bunch of keys and covering the roster. A massive increase in operational complexity makes the manager role more demanding, and also more effective if the data available is harnessed accurately to show real-time results. How to upgrade the skills of older and less-experienced managers.

Management 113

Management Management Coaching Hospitality 113

Culinary Cues

FEBRUARY 8, 2020

It is the team behind the chef that makes a successful restaurant; it is the team that executes the chef’s vision; and it is the team’s focus that allows the chef’s cost consciousness to result in a financially successful operation. TRAIN people well enough so they can leave, treat them well enough so they don’t want to.”.

Loyalty Program 582

Loyalty Program Communication Training Coaching 582

Modern Restaurant Management

OCTOBER 23, 2020

With a thorough and well thought out training plan. It’s easy to rush training and skip past essential topics when you’re short-staffed or in your busy season or during the pandemic, but investing time in training can save you time and earn your business more money in the long run. Continuous Training.

Communication 151

Communication Training Dietary Restrictions Customer Service 151

Sling

SEPTEMBER 7, 2020

At first glance, you may think that employee training is all about teaching your employees to perform their job according to your standards and procedures. Provide the right kind of training for your team and your business will run smoother than ever before. Effective Employee Training Methods. 1) Online Employee Training.

Training 78

Training Coaching Small Business Take-out 78

7 Shifts

JULY 29, 2021

We chatted with two of Kaldi's team members—Keith Kildron and Jillian Methvin—to get a picture of how the team uses 7shifts in their day-to-day operations, as well as how 7shifts has evolved as the business grew. Keith is Kaldi's VP of Operations, and Jillian oversees 8 locations as a regional manager. Cost-saving scheduling.

Communication 370

Communication Employee Relations Coaching 2014 370

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. This is how a team operates. [] INADEQUATE FOCUS ON COST. “My

Leadership 398

Leadership Point of Sale Training Coaching 398

Modern Restaurant Management

JANUARY 16, 2024

The operator was relatively young and had no clear line of succession. That’s a mistake since operational instability and risk to the unit can occur under multiple scenarios including, divorce, partnership splits, childcare or elder care, drug use, health issues, or even imprisonment. .”

2030 178

2030 Franchise Franchising Employee Relations 178

Modern Restaurant Management

JANUARY 23, 2023

After inviting managers and stakeholders to a two-day brainstorming summit at the beach, thought leaders debuted an intentional tenet for our company called How We Roll: This 100-percent collaborative process is the result of long, meaningful (sometimes brutally honest) conversations. Fourth, adopt a coaching mentality.

Coaching 193

Coaching Employee Relations Hospitality Social Media 193

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.

Leadership 105

Leadership Coaching Sustainability Customer Experience 105

Culinary Cues

AUGUST 4, 2022

It is apathy that kills a restaurant, not environmental factors that make operation challenging. We need to stand up and fight apathy, stand up against mediocrity and push hard for excellence as the standard of operation. Unless…a coach or player steps up and says “NO”! “We PLAN BETTER – TRAIN HARDER. CAFÉ Talks Podcast.

Front of House 328

Front of House Coaching Uniforms Back of House 328

Lavu

OCTOBER 13, 2023

Finding the table turnover sweet spot is important for restaurant owners and operators because it can help improve profitability. The table turnover holds significant importance for restaurant owners and operators as it can greatly impact profitability. How to Increase Table Turnover and Improve Your Restaurant Table Turnover Rate 1.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Embrace the Suck

OCTOBER 28, 2021

Hire a business coach (okay that was a little self-promotion…LOL). I need to understand how you will communicate, lead, react to stress, manage tasks, and what is keeping you stuck where you are. It all starts with more training, explaining the “why”, and making the systems a non-negotiable. Find a mentor.

Coaching 329

Coaching Training Social Media Hiring 329

7 Shifts

MARCH 31, 2023

We invited 4 restaurant operators to discuss how they put their team first. The most crucial area this applies to is with management. A manager can make or break an employee’s experience as it trickles down from the top. Invest in developing your people One value to look for in managers is an interest in developing the team.

Hiring 195

Hiring Front of House Back of House Document 195

Bottleneck Management

OCTOBER 4, 2018

What makes a good restaurant manager? We also have a strong understanding of what makes a good manager; someone who’s able to oversee the many aspects of the business and work through challenges that come with the restaurant industry. What makes a good restaurant manager? The best managers focus on their people!

Management 114

Management Management Leadership Training 114

Embrace the Suck

JANUARY 20, 2021

Many operators are struggling to find any staff! We’re the result of years of poor management, treating staff as a line item and not as an asset. I have a rule that all my coaching clients must follow: 100% Thank U’s. Are they breathing? Can they form a coherent sentence? That outdated mindset needs to be erased.

Recruiting 377

Recruiting Coaching Hiring Take-out 377

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana.

Leadership 195

Leadership FOH BOH Website Management 195

Modern Restaurant Management

AUGUST 9, 2021

Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. A server should be properly trained to answer questions about the menu.

Coaching 204

Coaching Kitchen Safety Food Safety Training 204

Modern Restaurant Management

MAY 6, 2021

Here is some of our advice for restaurant hiring managers during this stressful time of finding candidates. A lot of hiring managers are stuck in an old mindset. Hiring managers have to pursue them and get them in for an interview. Get Proactive. That’s not happening now. That’s not happening now. Delegate Wisely.

Hiring 193

Hiring FOH BOH Coaching 193

Rocket Fuel

JUNE 21, 2022

This article is the fourth in a series of five to promote Delaget’s 2021 QSR Operational Index – an annual report that shares stats and figures from over 6,000 QSR locations for sales, costs, employees, loss, and customer experience. . To manage costs while inflation continues to steadily rise, consider the following tips: 1.

Management 52

Management Management Coaching Customer Service 52

Mad Mobile

FEBRUARY 26, 2024

Operators who calculate their cost of sales add 2–10% to their bottom line. Loss, waste, inconsistency — without careful management of bar inventory, you’re quickly losing a decent chunk of money. Take a moment to pinpoint problem areas and then coach staff accordingly. Take these lessons to heart.

Inventory 40

Inventory Bar Management Management 40

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. United in purpose is the call to arms.

Fine Dining 409

Fine Dining Coaching Dine-in Café 409

7 Shifts

DECEMBER 12, 2023

The Massachusetts Tip Act (MTA) overrules the FLSA in several areas: Owners, managers, and supervisors can’t keep any mandatory service charges. They can’t operate fryers, rotisseries, or food slicers. Keep careful records of any performance-related issues, training or coaching efforts, or disciplinary measures.

Restaurant Law 222

Restaurant Law Tip Distribution Employee Relations Customer Service 222

Embrace the Suck

JUNE 18, 2021

Despite the hurdles, many restaurant owners and operators believe that as long as they’re making money, they’re doing “good enough.” Symptoms: The owners and managers are in a constant state of stress, frustration, and overwhelm. Symptoms : The owners and managers are exhausted, yet they are still determined.

Leadership 346

Leadership Small Business Coaching Training 346

Modern Restaurant Management

APRIL 19, 2022

You may be concerned about finding staff to work the specific hours you want to operate. But after three decades of operating solely in the breakfast and lunch space, I would love to share four things I have learned about the benefits of embracing a niche as a restaurant owner. Our restaurant closes at 3 p.m.

Specials 193

Specials Coaching Customer Experience Customer Service 193