Modern Restaurant Management

JANUARY 25, 2023

Supporters might be able to volunteer their time, provide coaching or give referrals for potential investors. When fundraising, business owners should talk to a lot of people and keep track of them by logging each conversation’s talking points into a CRM, a database or even a simple Excel spreadsheet.

Point of Sale 198

Point of Sale Coaching Social Media Leadership 198

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. Accountability across the board Comprehensive inventory management extends beyond limiting bartenders’ pilfering temptation.

Inventory 40

Inventory Bar Management Management 40

Modern Restaurant Management

APRIL 9, 2020

It’s likely no restaurant owner or manager has experienced a situation of this magnitude in their lifetime. No clear roadmap exists for how restaurant managers and HR professionals should address the issue and communicate with their teams. Allow Flexibility to Manage an Evolving Situation. Step Up Cleaning and Sanitation.

Leadership 221

Leadership Kitchen Safety Employee Relations Tip Distribution 221

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. They should use technology tools to engage and do the follow ups.

Hiring 192

Hiring FOH BOH Coaching 192

Lavu

OCTOBER 13, 2023

A higher average table turnover rate may mean that more guests can be served right at the table in a given period of time, which can lead to increased sales and revenue. A higher average table turnover rate may mean that more guests can be served right at the table in a given period of time, which can lead to increased sales and revenue.

Seating 173

Seating Mobile Ordering Customer Service Cash Management 173

Lavu

NOVEMBER 8, 2019

As the owner or manager of a restaurant, when you’re aiming to grow profitability, accounting is an area where you need to be comfortable. It might be considered the most dreaded part of running your business, but to be profitable and to manage the money, there’s no way it can be avoided. 5 Concepts of Restaurant Accounting.

Management 85

Management Management Food Truck Cash Management 85

Black Box Intelligence

NOVEMBER 17, 2022

Best and worst performing region, segment and cuisine is based on same-store sales growth. After experiencing the softest sales growth results in over a year during this past June and July, the restaurant industry has since enjoyed a strong rebound in its sales that started in August and has extended into October.

Front of House 74

Front of House Fast Casual Back of House Fine Dining 74

7 Shifts

JANUARY 26, 2021

From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 2020 was a year that the restaurant industry won’t soon forget. million out of work, it was nothing short of devastating. Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it.

2021 370

2021 Front of House Social Media Back of House 370

Gecko Hospitality

MARCH 10, 2023

It isn’t enough to simply hold sway over others; today’s managers are expected not only to guide and direct but also inspire their team towards success together. People Leave Because of Leaders and Managers Becoming a successful leader in hospitality management is no small feat.

Hospitality 94

Hospitality Leadership Coaching Seminar 94

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. With more options to work outside of the hospitality industry, operators must offer employees more scheduling flexibility, facilitate transparent communication between management and team members, and avoid overworking staff.

2022 176

2022 Food Supply Back of House Kitchen Safety 176

Embrace the Suck

DECEMBER 25, 2019

Here’s another thing to be aware of: their supervisor (district manager) will usually lookout for the salesperson, while those at the higher levels look out for their company. They get a commission based on overall sales for their territory. They basically work for their sales team. ” Not so fast.

Food Truck 297

Food Truck Food Audits Tip Distribution 297

SpotOn

MARCH 19, 2024

SpotOn was named by Fast Company as one of the most innovative companies in 2024, joining past winners like OpenAI, AirBnB, and Microsoft. Listed as number 9 in the dining category by Fast Company , SpotOn was recognized for its continuous innovation with products like Seat & Send and Marketing Assist. It's for their staff.

Innovation 111

Innovation Seating Customer Experience Point of Sale 111

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets.

Management 49

Management Management Point of Sale 2019 49

Modern Restaurant Management

DECEMBER 17, 2020

People are looking to make their holidays special, and plan to do that with takeout and meal kits from a favorite local restaurant,” said Simon de Montfort Walker, senior vice president and general manager, Oracle Food and Beverage. Diners Show Holiday Spirit. “This is a challenging time for both consumers and businesses.

2020 166

2020 Point of Sale Consumer Goods Seasonal Menu 166

Black Box Intelligence

NOVEMBER 17, 2022

Best and worst performing region, segment and cuisine is based on same-store sales growth. After experiencing the softest sales growth results in over a year during this past June and July, the restaurant industry has since enjoyed a strong rebound in its sales that started in August and has extended into October.

Front of House 40

Front of House Fast Casual Back of House Fine Dining 40

Modern Restaurant Management

MARCH 10, 2020

We are taking other precautions and provide a sanitary training session for our tenants and clear communication with our tenants via our digital property management system (PMS). Darden will offer paid sick leave to all hourly workers, according to a Bloomberg report. Eat healthier.” We are trying to be responsible and calm.”

Kitchen Safety 193

Kitchen Safety Food Safety Cash Management Food Supply 193

Modern Restaurant Management

JULY 30, 2021

Participants in MyChange with SaverLife receive access to the national SaverLife platform and the opportunity to participate in national savings challenges, access financial education articles, engage in forums and accumulate redeemable points for a chance to win prizes. “We are very excited about our partnership with SaverLife. .

Franchise 197

Franchise Franchising Fast Casual Point of Sale 197

Rocket Fuel

DECEMBER 9, 2022

Generate accurate sales forecasts Forecasting accurately is the number one key driver to ensuring your locations are staffed properly for busy spikes throughout the week and days. Train, train, and train again on POS (Point of Sales) Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Generate accurate sales forecasts. Some of the tools you’ll need to build an accurate forecast are: Your previous year’s sales, which are especially important during seasonal changes and holidays. Your current sales trend or average, which is typically built into your schedule-building software, but not always.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

The Restaurant Coach University

JANUARY 29, 2017

Maybe sales have dropped off and then the turnovers start to rise. Problem When sales began to die, you became desperate and started adding items to get people to come back. You can design the menu to be not practical from a culinary execution point of view. A recipe for success. There is no shared vision or mission.

Recruiting 132

Recruiting Coaching Point of Sale Take-out 132

Rocket Fuel

DECEMBER 1, 2022

With the 2020 COVID-19 pandemic, the ordering process has changed, and the delivery channel skyrocketed. To process the high volume of orders coming in from numerous channels, you need to have a very smart online ordering system. For this reason, online ordering systems are not one-size-fits-all for each business. Tip #1: Consider your needs.

Online Ordering 52

Online Ordering Ordering Point of Sale Mobile Ordering 52

Apicbase

MARCH 17, 2023

The European foodservice industry is at a tipping point. Recommended read: 85+ Restaurant Industry Statistics That Every F&B Operator & Manager Needs to Know in 2023 Here we go! Restaurant tech enables you to collect and analyse data on everything from sales and customer behaviour to inventory levels and food production.

Customer Experience 52

Customer Experience Consumer Goods Food Supply Customer Service 52

Modern Restaurant Management

JUNE 3, 2021

This edition of MRM Research Roundup features What Feeds Us, top delivery apps, popular drinks and who is winning the chicken wars. The State of What Feeds Us. Bluedot released the fourth installment of its State of What Feeds Us report which has kept tabs on consumer behavior and restaurant habits throughout the course of the pandemic. Drive-Thrus.

2021 186

2021 Fast Casual Mobile Ordering Guest Recovery 186

Modern Restaurant Management

DECEMBER 12, 2019

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. More Tropical in Colorado.

Franchise 92

Franchise Franchising Loyalty Program Book 92

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. Of all the restaurants that open this year, only 50% will still be open in three years! How sad is that? Everything you can!

Coaching 339

Coaching Training Social Media Hiring 339

7 Shifts

JANUARY 5, 2022

That tool is 7shifts - the all-in-one team management platform built exclusively for restaurants. 7shifts is best known for its scheduling feature that saves hours of managers' time each week. Managers love 7shifts because it streamlines the process for restaurant businesses of any size. No more spreadsheets or whiteboards.

Back of House 368

Back of House Point of Sale Front of House Coaching 368

MBB Hospitality

APRIL 25, 2018

When dealing with customers and other staff, your communication skills of course have to be on pointe. As a hospitality management consulting company in Philadelphia , MBB Management specializes in bringing you the best tools and expert knowledge to help you achieve maximum success and growth, including hiring employees.

Hospitality 40

Hospitality Franchise Franchising Recruiting 40

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 116

Food Truck Customer Service Customer Experience Front of House 116

Embrace the Suck

JUNE 13, 2022

I want to share with you some of the challenges that I faced back in the 90s when I opened my first restaurant… Up to that point I had been in the industry for 15 years. He said that he didn’t realize (at the time) that fire truck sales are more about government contracts and relationships. I had to change.

Back of House 44

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

Modern Restaurant Management

OCTOBER 21, 2019

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Plant Based World Comes to the UK in 2020. The UK is Europe’s largest market for plant-based foods, valued at £470m versus $4.5 bn in the US, and is growing at an exponential rate.

Retail 72

Retail Consumer Goods Point of Sale Innovation 72

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. Because at this point my idea was like, oh, okay, Poppy's a brunch restaurant. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. It served a purpose.

Front of House 370

Front of House Back of House Take-out Book 370

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 120

Mobile Ordering Kitchen Safety Online Ordering Coaching 120

7 Shifts

MARCH 29, 2023

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. And now we're starting to get a little bit more of the purpose-driven, of 'what do you stand for?

Front of House 195

Front of House Back of House Tip Distribution Coaching 195

Restaurant365

JANUARY 13, 2021

When you are able to lower your prime cost, even by a few percentage points, that is profit added back directly to your bottom line. At the foundation, it is your managers who lead the day-to-day work optimizing food and labor costs. So, how do you empower your store-level managers? Provide Managers with a Roadmap for Success.

Management 78

Management Management Point of Sale Waste 78

Embrace the Suck

APRIL 18, 2022

Sales is a vanity metric. Many of my clients when they first start my coaching program do a big sales number. I’ve had restaurants making $3M in sales and yet only making 2% profit. They focus on the wrong things. What are some of the wrong things? It makes your ego feel good. You see it’s just three rings.

Social Media 221

Social Media Recruiting Online Ordering Point of Sale 221

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. “I found inspiration on my travels.

Coaching 132

Coaching Point of Sale Customer Experience Retail 132

Embrace the Suck

JANUARY 24, 2022

Many wait for funding from the government to give them the cash flow needed to make up for the decline in sales. The original management team was let go and replaced by the next available warm bodies that seemed to have potential. But, is that a long-term solution to the real issues that plague our industry? There was a lot of drama.

Cash Management 259

Cash Management Leadership Coaching Take-out 259